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!!