McLaren's Christmas puddings are already fully steam-cooked, so they simply need reheating until piping hot. You can steam, microwave or oven-heat your pudding depending on the size.

Firstly remove all packaging and lid prior to cooking. 

100g Individual Mini Puddings 

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

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

Oven: 
Pop the pudding out of the plastic bowl and wrap it in aluminum foil. Preheat the oven to 180 degrees Celsius. Cook for 10 minutes.

 

450g (serves 4)

Microwave:
Release seal, remove protective layer. Microwave for 3 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 and simmer for 15 minutes. 

Oven: 
Pop the pudding out of the plastic bowl and wrap it in aluminum foil. Preheat the oven to 180 degrees Celsius. Cook for 15 minutes.

 

800g (serves 8) or 1kg (serves 10)

Microwave: 
Release lid, remove protective layer. Microwave for 5/6minutes 

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 and 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. Cook for 20 minutes.

 

How to flame a Christmas Pudding

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.  Enjoy!

Please tag us in your pics and vids at @mclarenschristmaspudding

What to serve with your Christmas Pudding

The Traditionalist: a dollop of brandy butter
The Purist: lashings of double cream
The Indulgent: whipped cream, icing sugar and an extra dash of brandy
The Country Classic: clotted cream, warm custard
The Modernist: a scoop of vanilla ice cream
The Nightcap: a velvet splash of Bailey's
The Feast: all of the above (we won't tell!)