I have a question about step 4 on the recipe "Pudding Chomeur" from camille. It says:
"Chill for at least 24 hours"
It's a little like cookie dough -- you don't technically need to chill it for 24 hours, but if you do, it gives the dry ingredients more time to absorb the liquid ingredients, and makes for a better flavor and texture. Subtle but worth it if you have the time.