re-steaming a sponge pudding

[lilolilmanchester]

Planning on making a steamed lemon sponge for a dinner party pud. If I prepare it and steam it ahead of time, can I re-steam while we're eating the main course? Anyone ever done it? If so, do I steam for full time first time around then how long to re-heat?
Thanks

I would stick it in the microwave to reheat

i think it might go a bit solid. can't you just time it to be ready? or find a microwave recipe, they can be really nice.

problem is I have to go to a meeting and dinner guests will arrive the same time as I get home. I did re-steam once many moons ago and it was still light, but can't remember timings. Have gone off using the microwave for sponges since getting my electric steamer, results are much lighter. Perhaps I'll have a rethink on what I make, but was planning on doing cold starters and salad-type main courses, and the lemon sponge would finish it off nicely.

hmm how about a raspberry pie, you could reheat that in oven.

yeah, might to a pie/crumble. Or might put a stew in the slow cooker then do cold pud.

I always microwave I'm afraid

Microwave would give me same problem tho wouldn't it? ie I'd still have to make the pud ahead of time then reheat? I've always understood that you couldn't leave cake batter standing, but if anyone can tell me it won't spoil if I make it a couple of hours before I cook it, then my problem goes away!

it is the flour added to liquid which causes the problem - insert scientific explanation pls mrsb.

mix wet ingredients, weigh flour and mix when you get in.

ah, thanks fishiejane, will try that