Creating the butter sauce

Melt together butter...

and sugar

in microwave oven, stirring often...

until the sugar is dissolved.

Depending on the strength of your microwave, this could take a few times in and out of the oven.

Stir often...be patient...it's worth it!

It will "souffle-up" when it is ready to add the cream

Add the cream slowly

along with the vanilla

stir until blended and smooth

Return to microwave to warm through.
You can also create the butter sauce in a saucepan on the stove.
The butter sauce can be made ahead and stored in the freezer.

Steaming the large 800g pudding

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!!

Preparing the small 300g Pudding

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

Remove the clear plastic lid, and cover the thawed pudding with foil. Ensure the foil is secured tightly around the pudding.

Place the small pudding in a vegetable steamer (as shown) over boiling water. You may use a vegetable steam basket as well - just ensure the water does not bubble into your pudding.

Cover and allow to steam through for approx. 20 minutes until warm and moist through. Add more water if necessary.

We recommend steaming our puddings for the very best results. Although, if you are very careful, you can successfully warm them from a thawed state in the microwave oven. Be VERY careful to not overcook - the pudding will turn rubbery.