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Microwave Instructions: 800W 1 min 10 secs/900W 1 min. Leave in plastic basin and remove film lid, invert onto a microwavable plate. Heat on full power. Leave to stand for 1 minute after heating. Gently squeeze the basin to release the pudding. Steam Instructions: 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 1/3 of the way up the basin. Steam with 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 pudding upside down onto a plate. Gently squeeze the basin to release the pudding. Time: 30 mins
INGREDIENTS: Wheat Flour [ Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Butterscotch Sauce (14%) [Partially Inverted Refiners Syrup, Butter ( Milk ), Brown Sugar, Demerara Sugar, Sweetened Condensed Milk [ Milk , Sugar, Milk Sugar], Whipping Cream ( Milk ), Cornflour, Water, Emulsifier (Mono- and Di-Glycerides of Fatty Acids), Salt, Flavouring, Gelling Agent (Pectin), Preservative (Potassium Sorbate)], Sugar, Butter ( Milk ) (10%), Pasteurised Egg , Invert Sugar Syrup, Humectant (Glycerine), Stem Ginger (1%) [Ginger, Sugar], Treacle, Ginger Powder, Colour (Plain Caramel), Cinnamon, Raising Agents (Sodium Bicarbonate, Calcium Phosphates), Salt, Yeast, Preservative (Potassium Sorbate), Emulsifiers (Mono- and Di-Glycerides of Fatty Acids, Mono- and Di-Acetyl Tartaric Acid Esters of Mono- and Di-Glycerides of Fatty Acids), Wheat Protein, Spirit Vinegar, Rapeseed Oil, Palm Oil, Flour Treatment Agent (Ascorbic Acid), Palm Fat.
Not suitable for home freezing. Store in a cool, dry place.
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