Allow pudding to thaw on your counter for a few hours, or overnight in your refrigerator.

Remove shrink wrap and clear plastic lid

If you are wanting to turn the pudding out for presentation, you should run a knife around the edge now and ensure the pudding will come out easily when steamed and hot.

Remember to save the lid - the warming instructions and butter sauce recipe are on the back.

Cover with aluminum foil

Secure tightly around the edges

Add an inch or two of water to a large saucepan

Although the pudding does float, to ensure it won't burn if you let it run dry, place a trivet or cutlery on the bottom of the pot.

Place the pudding in the saucepan and cover

Allow the pudding to steam over medium heat until warmed through - about 20 - 30 minutes

Ensure the water doesn't steam away....add water as needed.

The easiest way to serve the pudding is with an ice cream scoop or a pair of spoons

Serve with warm butter sauce and a dollop of whipped cream...incredible!!