27. Traditional Christmas pudding
|LARGE (1 PUDDING|
Serve with brandy butter, custard or ice cream.
Fresh product, suitable for freezing. Defrost fully before cooking. Once defrosted, cook and consume within 48 hours.
TO REHEAT: place the pudding in its basin, lid on, into a saucepan of hot water over low heat and leave to simmer gently for two hours - it's pretty forgiving if it needs to sit around for longer. Turn out of its basin onto a plate and flame with brandy if you'd like - or, for a less boozy version, serve with a sparkler.