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INGREDIENTS: Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Belgian Chocolate Ganache Sauce (14%) [Glucose Syrup, Sugar, Water, Humectant (Glycerine), Cocoa Mass, Cocoa Butter, Maize Starch, Condensed Milk, Dried Whole Milk, Fat Reduced Cocoa Powder, Butter (Milk), Whipping Cream (Milk), Preservative (Potassium Sorbate), Emulsifier (Soya Lecithins), Flavouring], Sugar, Belgian Chocolate Pieces (12%) [Sugar, Cocoa Mass, Cocoa Butter, Dextrose, Emulsifier (Soya Lecithins), Flavouring], Butter (Milk) (9%), Pasteurised Egg, Humectant (Glycerine), Muscovado Syrup, Single Cream (Milk), Fat Reduced Cocoa Powder, Emulsifiers (Mono- and Di-Glycerides of Fatty Acids, Mono- and Di-Acetyl Tartaric Acid Esters of Mono- and Di-Glycerides of Fatty Acids), Salt, Yeast, Preservative (Potassium Sorbate), Spirit Vinegar, Wheat Protein, Rapeseed Oil, Palm Oil, Flour Treatment Agent (Ascorbic Acid), Palm Fat.
Store in a cool, dry place.
Instructions: 800W / 900W 1 min 10 secs / 1 minLeave in plastic basin and pierce film lid.Heat on full power.Leave to stand for 1 minute after heating.Remove the film lid and turn upside down onto a plate.Gently squeeze the basin to release the pudding.
SteamInstructions: For best results steam. Leave in plastic basin with film lid on. Place in a steamer over boiling water, or alternatively, use a large saucepan with a trivet or an upturned heat-resistant saucer. Place the basin on the trivet/saucer and add boiling water to come ??? of the way up the basin. Steam with the film lid on for 30 minutes, topping up with boiling water as necessary. Do not allow to boil dry. Remove the film lid and turn upside down onto a plate. Gently squeeze the basin to release the pudding. Time: 30 mins
Produced in the U.K.
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