Sponge Cake Pudding No. 2

The jelly-soaked cake can be assembled in the buttered mold up to 4 hours ahead and refrigerated, covered. The custard can be made 1 day ahead and stored in the refrigerator. Bring both to room temperature for 30 minutes before proceeding with steaming to ensure even cooking.

Store leftover pudding covered in the refrigerator for up to 3 days. The texture will soften further as it sits. Serve cold or reheat individual portions in the microwave for 20-30 seconds. The extra custard sauce should be stored separately in an airtight container and can be reheated gently in a saucepan over low heat, whisking constantly.