|PER 100G (RAW)||PER PUDDING|
Serve with brandy butter, custard or ice cream.
To reheat: pop the pudding in its basin, with its lid on, into a saucepan of hot water 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. Serve with brandy butter, custard or ice cream.
Christmas puddings will last indefinitely in the fridge!