Preparation Instructions

Remove all packaging and lid prior to cooking.

Please note that all puddings have been thoroughly steam-cooked and only require heating until hot. 

100g Individual Mini Puddings 

Microwave: Peel back seal and remove protective layer. 45 seconds 

Steam: Bring a saucepan of water to the boil. Float mini pud complete with lid in simmering water for 10 mins 

450g serves 4 

Microwave: Release seal, remove protective layer. Microwave for 3.5 minutes 

Steam: Place pudding with seal closed in a saucepan of simmering water. Do not completely submerge. Place pudding on a trivet so as not to burn the bottom of the pudding bowl. Close saucepan lid. Simmer for 15 minutes. 

800g serves 8 & 1kg serves 10 

Microwave: Release lid, remove protective layer. Microwave for 7/9 minutes 

Steam: Place pudding with lid closed in a saucepan of simmering water. Do not completely submerge. Place pudding on a trivet so as not to burn the bottom of the pudding bowl. Close saucepan lid. Simmer for 20/25 minutes. 

Oven 

Pop the pudding out of the plastic bowl and wrap it in aluminum foil. Preheat the oven to 180 degrees Celsius.  

Mini-puds: 10mins 

450g: 15mins 

800g & 1kg: 20mins 

Setting Alight 

Warm some brandy or whisky in a saucepan - when it starts to boil, remove from heat and allow to rest a minute. Using a heat resistant ladle or the saucepan itself, carefully set light to the liquid and then pour over the hot pudding. Make sure you use a big curved dish so the flaming liquid does not run onto your table.  

Serving Suggestions 

Cream; brandy cream; custard; ice-cream; brandy butter; and make extra special with a dousing of Baileys Irish Cream.