I have a Christmas pudding mix recipe intended for a 1.5 l pudding basin, but I need to slow cook it in a 1.2 l, so I'll have a little left over to make one or two miniature puddings. They won't fit in the slow cooker at the same time as the big pudding so I'll need to keep them uncooked. The recipe consists of a large amount of fruit bound together with flour, breadcrumbs, sugar, suet and 2 eggs. The eggs are why I can't just scale down a little – plus I want the mini pudding(s).
I assume the uncooked mix will keep in a fridge, but for how long? The main pudding will take all day to cook and ideally I'd cook the other pudding the next day.
I assume it will be safe given that I'm talking about 24 hours in the fridge – correct me if I'm wrong – but will it keep nicely? Should it be mixed again after keeping it in the fridge? Another assumption is that it will be more forgiving than a typical cake mix given that there's more fruit than anything else.
Best Answer
In the end I tried it, or something similar. I made a batch of mini puddings, but only 4 out of 8 individual pudding basins fitted in the slow cooker at a time. So the second half of the batch went in the fridge for 7 hours while I cooked the first 4. The second lot were cooked overnight, starting from fridge cold, but with the water topped up to as deep as I could go, straight from a boiling kettle. The two batches are indistinguishable -- I've sampled both.
What didn't work so well were the few I made by microwaving in silicone muffin tins after I ran out of pudding basins before using all the mix.