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Microwave Instructions: 800W 5 mins / 900W 4 mins 30 secs For best results microwave. Leave in plastic bowl and pierce film lid several times. Heat on full power for 3 minutes (800W) / 2 minutes 30 seconds (900W). Stand for 2 minutes. Heat on full power for a further 2 minutes (800W) / 2 minutes (900W). Stand for 3 minutes after heating. Remove the film lid and turn upside down onto a plate. Steam Instructions: 2 hr Leave in plastic pot 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 pot on the trivet/saucer and add boiling water to come 1/3 of the way up the basin. Steam with the film lid on for 2 hours, topping up with boiling water as necessary. Do not allow to boil dry. Remove the film lid and turn upside down onto a plate.
INGREDIENTS: Vine Fruits (16%) [Raisins, Sultanas], Sugar, Whole Red Glacé Cherries (11%) [Cherry, Glucose-Fructose Syrup, Carrot Concentrate, Aronia Concentrate, Acidity Regulator (Citric Acid)], Wheat Flour [ Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Cider (8%), Belgian Chocolate Chunks (8%) [Sugar, Cocoa Mass, Cocoa Butter, Dextrose, Emulsifier ( Soya Lecithins), Flavouring], Glacé Cherries (4.5%) [Cherry, Glucose-Fructose Syrup, Colour (Anthocyanins), Acidity Regulator (Citric Acid)], Palm Oil, Humectant (Glycerol), Brandy (2%), Invert Sugar Syrup, Almonds , Kirsch (1.5%), Fat Reduced Cocoa Powder, Pasteurised Egg , Candied Mixed Peel [Orange Peel, Glucose-Fructose Syrup, Lemon Peel, Sugar, Acidity Regulator (Citric Acid)], Single Cream ( Milk ), Rice Flour, Orange Peel, Sunflower Oil, Salt, Lemon Peel, Mixed Spices, Flavouring, Cornflour, Yeast, Emulsifiers (Mono- and Di-Glycerides of Fatty Acids, Mono- and Di-Acetyl Tartaric Acid Esters of Mono- and Di-Glycerides of Fatty Acids), Spirit Vinegar, Wheat Protein, Colours (Titanium Dioxide, Iron Oxide), Rapeseed Oil, Flour Treatment Agent (Ascorbic Acid), Palm Fat.
Store in a cool, dry place.
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