Lemon & Raspberry Pudding
LEMON & RASPBERRY PUDDING
A light and zesty lemon pudding with molten raspberry compote centre
✓ Suitable for vegetarians
For best results heat in an oven from chilled.
Oven Heating: Preheat oven to 150C / Gas Mark 3, remove sleeve & lid and place on a baking tray in the centre of the oven. Cook for 12 minutes.
Microwave: Remove sleeve & lid and heat on full power for 50 seconds. Leave to stand for 1 minute.
These instructions are a guideline only as appliances may vary.
Sponge (68.5%): Plain Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Whole Milk, Sugar, Unsalted Butter (Milk), Double Cream (Milk), Free Range Pasteurised Whole Egg, Inverted Sugar Syrup, Raspberries (3%) [Raspberries (100%)], Raising Agent: Baking Powder [Disodium Diphosphate, Sodium Hydrogen Carbonate, Wheat Starch, Acidity Regulator: Tricalcium Phosphate], Lemon Zest (0.8%), Cornish Sea Salt.
Sauce (31.5%): Raspberry Puree (66%) [Raspberries (90%), Pure Cane Sugar], Water, Sugar, Freshly Squeezed Lemon Juice (3%), Gelling Agents: Pectin, Carrageenan, Dextrose
Contains: Wheat, Milk, Egg.
Typical values PER 100g
Energy: 1005kJ/239kcal; Fat: 7.7g, of which Saturates 3.3g; Carbohydrate: 38.1g, of which Sugars 20.9g; Fibre: 1.3g; Protein: 3.5g; Salt: 0.39g
Typical values PER 125g POT
Energy: 2062kJ/495kcal; Fat: 30g, of which Saturates 17g; Carbohydrate: 50g, of which Sugars 40g; Fibre: 3g; Protein: 4.7g; Salt: 0.39g