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Luscious, sticky, irresistible steamed puds are one of Britain's greatest culinary gifts to the world – and they’re a doddle to make.
Per pudding: 936kcals, 50.6g fat (31g saturated), 7.9g protein, 108.4g carbs, 81.8g sugar, 0.8g salt
You can freeze the puddings and sauce separately for up to 3 months. Defrost completely, then reheat at 180°C/fan160°C/gas 4 for 8-10 minutes.
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Do you think I could cook these in a well greased muffin tin? The only individual moulds I have are the plastic ones, which I think can only be used for steaming...
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