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<blockquote data-quote="CrazyDiamond" data-source="post: 2657263" data-attributes="member: 262052">The pudding that I have made is not your traditional&nbsp; plum pudding recipe, however&nbsp; the ingredients are quite similar.Its a Kahlua and dark chocolate plum pudding,&nbsp; (mmmm..yummo!!)&nbsp; and it has been steamed in a ceramic plum pudding bowl.My question is how do I store it now until Christmas?Should I remove it from the the ceramic bowl and wrap it in plastic to keep in a dark place, or would it be ok to leave it the way it is? (covered with a layer of baking paper and foil.)Would it be best to keep it in a dark spot, a refrigerator or even a freezer?Any advice would be greatly appreciated, as after making these puddings, I realised&nbsp; that the recipe didn&#039;t stipulate the best way of storing it, other than stating it could be made a month in advance.Thank you in advance for your answer!</blockquote>

[QUOTE="CrazyDiamond, post: 2657263, member: 262052"] The pudding that I have made is not your traditional plum pudding recipe, however the ingredients are quite similar. Its a Kahlua and dark chocolate plum pudding, (mmmm..yummo!!) and it has been steamed in a ceramic plum pudding bowl. My question is how do I store it now until Christmas? Should I remove it from the the ceramic bowl and wrap it in plastic to keep in a dark place, or would it be ok to leave it the way it is? (covered with a layer of baking paper and foil.) Would it be best to keep it in a dark spot, a refrigerator or even a freezer? Any advice would be greatly appreciated, as after making these puddings, I realised that the recipe didn't stipulate the best way of storing it, other than stating it could be made a month in advance. Thank you in advance for your answer! [/QUOTE]

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