We’re having friends over tomorrow and I’m making both lemon and chocolate self-saucing puddings. I want to put them in to cook as we sit down for the main course, but prepare ahead so I’m not making then once the guests have arrived. I’ve only ever made them ‘fresh’ for family.
i don’t want to bake ahead and reheat (which I have done successfully for many other puddings) as I think this might reduce the amount of sauce.
I could make the batter in advance and just finish off before baking. I cook a lot but have no idea how far ahead I can make the cake mix without it affecting the texture. Ideally this would be at least one, maybe two hours before baking.
Has anyone successfully made this kind of pudding in advance? If so what is the best way to do this please?
Thanks