Steak & Kidney Suet Puddings

500460

From Frozen unless otherwise stated Microwave: (1900W) For one pudding. Leave pudding in pot - place pastry side down in microwave. Heat on full power for 1 min 45 secs. Turn pudding pastry side up, add 1 tbs of water to the pastry lid and then heat on full power for 1 min 15 secs. Allow to stand for 2-3 mins, then place pot upside down on a plate and gently ease pot off with a blunt knife. Oven: For one pudding. Pre-heat oven to 180ºC /160ºC (fan) / Gas Mark 4. Stand pudding (in its pot) in a shallow dish containing boiling water. Cover with foil and place dish (with pudding) in the oven for 1 hr 15 mins. For multiple quantities. To Steam: Leave puddings in their pots and place in an oven tray or saucepan. Fill oven tray or saucepan with boiling water to a depth of 2-3cm. Cover with a lid or foil and either place in the oven at 180ºC /160ºC (fan) / Gas Mark 4 or bring up to simmering on the stove. Check water levels every 20 mins and top up if necessary. Reheat for 1 hr 15 mins. If using a dedicated steamer, place puddings on steamer trays with greaseproof paper or foil loosely on top of the puddings. If kept hot for up to 1 hr when heated by this method, the quality of the puddings will not deteriorate. Please note: cooking appliances may vary, the following are guidelines only. For best results always cook from frozen and always ensure product is piping hot throughout with a core temperature of >75°C (or relevant national requirements) for at least 30 secs before serving. Defrosted shelf-life = 48 hrs (refrigerated).

Keep Frozen. Store at -18°C or below

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