Luxurious traditional Christmas pudding with juicy fruit, brandy-soaked cherries, nuts and amontillado sherry, finished with Cognac, whole cherries and almonds. 
 

Cooking guidelines from defrosted: defrost thoroughly before heating. For best results, heat in the microwave. Remove outer packaging.
Microwave: remove film and invert basin onto a microwaveable plate. Heat for 1 min (750W) / 55 secs (900W). Allow to stand for 2 minutes before serving.
Steam: leave in plastic basin with film lid on. Place in a steamer over boiling water, or alternatively, use a 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 film lid on for 45 minutes, topping up with boiling water as necessary. Do not allow to boil dry. Remove the film lid and turn upside down onto a plate.
Ensure product is piping hot throughout. Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.

For allergens, including cereals containing gluten, see ingredients in CAPITALS.

Vine fruits (38%) (sultanas, raisins, vostizza currants, chilean flame raisins), blonde glace cherries (9%) (cherries, glucose-fructose syrup, acidity regulator (citric acid)), soft dark brown sugar, vegetable suet (palm oil, rice flour, rapeseed oil), cognac (4%), fortified wheat flour (WHEAT flour, calcium carbonate, iron, niacin, thiamin), brandy-soaked glace cherries (cherries, glucose-fructose syrup, brandy, colour (anthocyanins), acidity regulator (citric acid)), ALMONDS, PECAN NUTS, sweetened dried cranberries (sugar, cranberries, sunflower oil), port, rum, stout (BARLEY), brandy, golden syrup sauce (invert sugar syrup, cornflour), free range EGG, candied mixed peel (orange peel, glucose-fructose syrup, lemon peel, sugar, acidity regulator (citric acid)), amontillado sherry, humectant (glycerine), mixed peel (orange peel, lemon peel), molasses, single cream (MILK), mixed spice, salt, yeast, emulsifiers (mono- and diglycerides of fatty acids, mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids), WHEAT protein, vinegar, rapeseed oil, palm oil, flour treatment agent (ascorbic acid), palm fat.