I'm a bit surprised at Mollie@KAF's response to Sandy's question about leftover pudding cake. I've been making pudding cakes for, oh, more than 50 years (!), and never had a family of more than four to serve them to. Since most recipes do make eight servings, at least half of the dessert was always leftover. No problem. I would just cover it, put it in the fridge, and the next night reheat gently one serving at a time in the microwave. (I'll grant you, it was harder before we had a microwave!) The leftovers are a bit less saucy than when freshly baked, because while it is true that the cake absorbs SOME of the sauce, it is far from deserving of being called "homogeneous mush", as Mollie so uninvitingly points out! The reheated dessert still has distinct cake and sauce in every bite. Sandy, I would suggest that you try it. My family has been eating pudding cakes this way for years, and we've always enjoyed the leftovers, too! Chocolate and lemon are our favorites, but I think I'll whip up the gingerbread for a treat tonight for the two of us still at home...and enjoy the leftovers for the rest of the week!

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