Refrigerating the batter should be fine overnight. When you are ready to boil, I would take the pudding out of the fridge a bit early (maybe 45 minutes or so) before cooking to let it come up closer to room temp. It should still cook fine if refrigerator cold, but why chance the center not being as done as it should be?
It’s 11pm, I’ve made my Xmas pudding batter and it needs to boil 5 hours 🥺. Is it ok to refrigerate uncooked pudding mix overnight? Or will that stop it rising ? do I need to wait til it’s at room temperature again before boiling tomorrow. Thank you
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do I need to wait til it’s at room temperature again before boiling tomorrow. Thank you