Re-heating a Christmas Pudding

Free from

Ingredients

 Ingredients: 

  Microwave Method Hob Method Oven Method 
Preparation

Remove the tin foil, check the pudding is in good condition and replace the parchment layer.


Cover the pudding loosely with cling film which will allow steam to escape.

Remove the tin foil, check the pudding is in good condition and replace the parchment layer.

Re-cover the pudding dish with tin foil, tucking it in well at the outer rim.

Remove the tin foil, check the pudding is in good condition and replace the parchment layer.

Re-cover the pudding dish with tin foil, tucking it in well at the outer rim.

Method Put the pudding(s) into the microwave and close the door.

Stand the pudding(s) in the bottom of a large pan and add boiling water until it comes halfway up the pudding dishes.

Stand the pudding(s) in the bottom of a deep oven dish and add boiling water until it comes halfway up the pudding dishes.
Temperature Turn the microwave to full power (800w). Set the hob control for gentle simmering.

Pre-heat the oven to 180°C, Fan 160°C, 350°F, Gas 4.

Time Cook for 3 minutes then leave to stand for 2 minutes Put the lid on the pan and simmer gently for 60 minutes. For mini puddings, simmer gently for 30 minutes.

Cover the oven dish with a lid or tin foil and bake for in the hot oven 60 minutes (or 30 minutes for mini puddings).

Serving

Remove the pudding dish(s) from the microwave.

Remove the cling film and parchment paper.

Put a plate on top of the pudding basin, carefully invert the pudding and let it slide off the plate.

Carefully remove the pudding dish(s) from the saucepan of hot water.

Remove the tin foil and parchment paper.

Put a plate on top of the pudding basin, carefully invert the pudding and let it slide off the plate.

Carefully remove the pudding dish(s) from the dish of hot water.

Remove the tin foil and parchment paper.

Put a plate on top of the pudding basin, carefully invert the pudding and let it slide off the plate.

Flaming a Christmas Pudding
  1. Remove any parchment, cling film or foil from your hot pudding.
  2. Put a warm, heatproof plate on top of the hot pudding, carefully invert it and let it slide out onto the plate.
  3. Put 3-4 tablespoons of brandy or rum into a small saucepan and warm gently without letting it boil.
  4. Remove the pan from the heat and as you pour the liquid onto the pudding, carefully ignite the alcohol with a lighter.
  5. Before the flame subsides, tilt the serving plate and spoon any liquid back over the pudding. The flame will disappear when all the alcohol has burnt away.
 



This product does not have any reviews. Why not write one? Click the button below.

Write a review

Find a recipe

Ingredients

Our Story

It started with a passion.

Learn More
Cookie settings