Cool completely and wrap in 100-percent cotton cheesecloth moistened with additional brandy or orange juice. Wrap tightly with foil and store in refrigerator for up to 2 weeks. To reheat, unwrap pudding and remove cheesecloth; return pudding to the mold or pan. Cover tightly with foil; place on a rack in kettle containing 1 inch of simmering water. Cover kettle; steam over low heat for 30 to 40 minutes or until heated through.