To serve cold, defrost for 2-3 hours at room temperature before eating.
If eating warm...
For best results, reheat from frozen. Remove the lid and place the foil tray in a preheated oven (at 160C) for 15-20 minutes or until warmed through.
CHOCOLATE BREAD & BUTTER PUDDING
Microwave version (in plastic container)
Loosen the lid and cook on full for 4 minutes. Leave to stand for a minute, then cook for another 1-2 minutes until heated through.
Oven version (in foil container)
Pre-heat the oven to 190C. Remove the lid, place the foil tray in the oven, and cook for 25-30 minutes or until the top has gone crunchy. Leave to stand for 10 minutes before serving.
CHOCOLATE LAVA CAKE - Always cook from frozen
Pre-heat the oven to 190C. Remove from the plastic bag, and place on a baking tray. Cook for 20-30 minutes - the edges should be firm, and the centre slightly runny (the centre should ooze chocolately goodness when you dive in with your spoon - cooking time is different for all ovens so keep a close key!). Turn the pudding upside down into a bowl - it should slide out, otherwise tear the paper off, but be careful it will be hot! Serve immediately - perfect with ice-cream or cream.
Pre-heat the oven to 180C. Remove the lid and place the foil tray in the oven. Cook for 40-50 minutes or until bubbling and crunchy on the top.
STICKY TOFFEE PUDDING
Can be eaten cold but warm in microwave for best results.
Loosen lid and cook on full power for 1 minute. Leave to stand for one minute and then cook for another minute until heated through.
All cooking instructions are from de-frosted. Preferably de-frost overnight in fridge. All appliances vary, cooking instructions are guidelines only. We cannot guarantee this food is suitable for food allergy sufferers.