Sponge pudding question

elsien

Sorry if this seems obvious but I've not made them before.

I'm wanting to make some individual sponge puddings to put in the freezer then zap in the microwave when needed.
Cook, freeze and reheat, or freeze the mixture raw?

Thanks.

sooty&sweep

Cook, freeze & reheat for normal sponges.

If you're going to make chocolate fondant then freeze raw

Cheers

Jen

JIL

Bake then freeze. Not sure they would rise if mix was defrosted. If it's self raising flour the raising agents are activated when they are mixed with liquid.
But others may have had some better results.