Fruit Puff Pudding

The dry ingredients can be sifted and combined up to 1 week ahead and stored in an airtight container. The fruit can be prepared (washed, hulled, or apples steamed and cooled) up to 1 day ahead. However, the batter must be mixed just before steaming, as the baking powder begins working immediately upon contact with liquid. The sauce is best made fresh but can be prepared up to 2 hours ahead and kept warm in a double boiler.

Store leftover puddings in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-45 seconds or re-steam for 5-7 minutes until warmed through. The sauce should be stored separately in the refrigerator for up to 2 days and gently rewarmed over low heat, whisking constantly to prevent separation.