How To Re-Heat a Christmas Pudding

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

Re-cover the pudding loosely with cling film, which will allow steam to escape.

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

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

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

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

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

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

Cook for 3 minutes then leave to stand for 2 minutes.

For mini puddings, cook each for 1 minute, then leave to stand for 1 minute.

Put the lid on the pan and simmer gently for 60 minutes.

For mini puddings, simmer gently for 30 minutes.

Check the hot water halfway and refill if needed.

Cover the oven dish with a lid or kitchen foil and bake in the hot oven for 60 minutes. Check and refill the hot water halfway if needed.

Cook mini puddings for 30 minutes.

Carefully remove the pudding dish(s) from the microwave.

Remove the cling film and parchment paper.

Run a warm knife around the inside edge of the bowl.

Put a warm plate on top of the pudding basin, carefully invert the pudding and let it slide onto the plate. Keep warm until serving.

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

Remove the kitchen foil and parchment paper.

Run a warm knife around the inside edge of the bowl.

Put a warm plate on top of the pudding basin, carefully invert the pudding and let it slide onto the plate. Keep warm until serving.

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

Remove the kitchen foil and parchment paper.

Run a warm knife around the inside edge of the bowl.

Put a warm plate on top of the pudding basin, carefully invert the pudding and let it slide onto the plate. Keep warm until serving.

1. Turn out the pudding onto a hot plate.
2. Put 3-4 tablespoons of brandy or rum into a small saucepan and warm gently without letting it boil.
3. Remove the pan from the heat and pour the hot alcohol onto the plated pudding.
4. Carefully ignite the alcohol with a lighter straight away.
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.
6. Allow the flames to subside before serving.