Bake puddings, then wrap and refrigerate for several days or freeze up to 2 weeks. To reheat, defrost first, then place a few puddings on a microwave-safe dinner plate. Tent with wax paper and microwave on medium just until puddings are warm in the centre, about 1 min. Repeat with remaining puddings. Sauce will keep well, covered and refrigerated, up to 2 days. Reheat in microwave on high for 1 min. before serving.