(For setting the pudding alight...scroll to the bottom for our recommendation)
Remove all packaging and lid prior to cooking. Please note that all puddings have been thoroughly steamed and only require heating until hot.
Release lid. Carefully re-heat the 450g for 3-4 mins (1kg and 800g puddings - 7-10 mins) on medium setting (based on 750 watt oven). Caution! Do not microwave for too long as this will damage the texture and flavour of the pudding.
Bain Marie (water bath)
Pour approximately 50mm (2") of water into a large saucepan and heat until boiling. Reduce heat to a simmer ad place the pudding bowl on a trivet with the lid closed. PLace carefully into the saucepan. Place lid on saucepan. Heat for 10-15 mins (800g and 1kg 20-25 mins) Caution! Do not allow pan to boil dry as bowl will melt.
Remove pudding from plastic bowl, wrap carefully in foil and place in oven proof dish in preheated oven at 180 degrees for 15-20 mins. Caution! Do not over cook as this can damage the texture and flavour of the pudding.
Remove peel lid. Microwave for 30-45 seconds OR steam for 3 minutes.
Warm some brandy or whisky in a saucepan - when it starts to boil, remove from heat and allow to rest a minute. Using a heat resistant ladle or the saucepan itself, carefully set light to the liquid and then pour over the hot pudding. Make sure you use a big curved dish so the flaming liquid does not run onto your table.