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Microwave Instructions: Leave in plastic basin and pierce film lid. Heat on full power for 3 minutes (800W) / 2 minutes 40 seconds (900W). Remove the film lid and turn upside down onto a plate. Leave to stand for 1 minute after heating. Steam Instructions: 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 the film lid on for 1 hour, 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 [Raisins, Sultanas, Vostizza Currants], Glacé Clementine (10%) [Clementine, Glucose-Fructose Syrup, Acidity Regulator (Citric Acid)], Demerara Sugar, Wheat Flour [ Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], COURVOISIER® VS Cognac (6%), Glacé Orange Slice (5%) [Orange, Fructose-Glucose Syrup, Sucrose, Acidity Regulator (Citric Acid)], Brandy Soaked Glacé Cherries [Cherry, Glucose-Fructose Syrup, Brandy, Colour (Anthocyanins), Acidity Regulator (Citric Acid)], Cider, Vegetable Suet [Palm Oil, Rice Flour, Sunflower Oil], Sherry, Almonds , Pasteurised Free Range Egg , Pecan Nuts , Brandy, Humectant (Glycerol), Molasses, Orange Peel, Ruby Port, Single Cream ( Milk ), Colour (Plain Caramel), Lemon Peel, Mixed Spice, Salt, 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, Rapeseed Oil, Orange Oil, Lemon Oil, Palm Oil, Flour Treatment Agent (Ascorbic Acid), Palm Fat.
Store in a cool, dry place.
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