Suet Pudding

The pudding can be steamed up to 2 days ahead, cooled completely, wrapped tightly in plastic wrap, and refrigerated. Re-steam for 45 minutes to 1 hour until heated through. The brandy sauce can be made up to 1 week ahead and stored in an airtight container in the refrigerator; reheat gently, whisking to re-emulsify.

Store cooled pudding wrapped tightly in plastic wrap in the refrigerator for up to 5 days. To reheat, steam for 45 minutes or microwave individual portions for 1-2 minutes. Store brandy sauce separately in an airtight container in the refrigerator for up to 1 week.