Grease a 2” deep 9” x 13” pan well and pour in the pudding. Cover with an inverted 9” x 13” pan, to leave space for the pudding to rise. Bake until set, about 1-1/2 hours. The pudding should have at least 1/2 inch of rise. Once set, remove cover and brown the top for about 15 minutes. Remove from oven, cut into 12 pieces, 4” x 3”, and cover with rum sauce.