To reheat your Buck’s Fizz Christmas Pudding

Find the recipe in our November issue or at goodhousekeeping.co.uk/ Bucksfizzchristmaspudding. Remove clingfilm and foil and re-cover: lay a 30.5cm (12in) square of foil on top of a square of baking parchment the same size. Fold a 4cm (1½in) pleat down the centre of both. To cook, put an upturned heatproof saucer into a deep pan and balance the pudding on top. Pour in enough boiling water to come halfway up the sides of the basin, cover the pan with a tight-fitting lid and cook for 1½hr until piping hot in the centre when pierced with a skewer. Remove from the pan, cut away string and remove the lid. Run a cutlery knife around the top edge of the pudding (don’t go too far down or you may move the orange slices) and carefully invert on to a serving plate.