Ingredients: Wheat flour, Sugar, Currants, Raisins, Sultanas, Guinness (Barley), Hops, Yeast, Water), Figs (18%), Chopped Almonds (Nuts), Bread Crumbs (Gluten), Mixed Peel, Lemon Juice, Salt, Nutmeg, Marmalade (Citrus, Fruit, Sugar, Water), Egg.
For allergens, see ingredients in BOLD.

Produced in a kitchen that handles celery, gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, nuts, peanuts, sesame seeds, soya, sulphites.

Best before: 5 days from collection (must keep refridgerated)

Storage instructions: keep covered in the fridge

Cooking instructions: Pre-heat oven to 180°c (160°C fan). Place the Figgy Pudding (in it’s muslin) in a deep tray and add hot water until the tray is half filled. Cover with foil, and steam until piping hot (approx. 20-30mins). Keep an eye on the water level and don’t allow it to boil dry. When the pudding is hot and moist, remove from the pan, unwrap it and enjoy. Why not serve with brandy butter, cream or custard.