Sticky Toffee Lava Cake
STICKY TOFFEE lava cake
A handmade sticky date sponge cake with a molten butterscotch sauce center
✓ Suitable for vegetarians
TO PREPARE FROM FROZEN:
1. Preheat to 325 °F
2. Remove sleeve and lid and place pot on a baking tray in the centre of the oven for 15 minutes
3. Leave to stand for 1 minute before enjoying carefully.
1. Remove sleeve and lid and place pot on a microwave-safe plate
2. Heat for 75 seconds on high
3. Leave to stand for 1 minute before enjoying carefully
PLEASE TAKE CARE AS THE RAMEKIN WILL BE HOT
These instructions are a guideline as appliances may vary.
Sponge: Water, Dates [Dates, Rice Flour, Vegetable Oil (Cottonseed Oil)], Brown Sugar, Rich Cake Self Raising Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1), Leavenings (Sodium Bicarbonate, Monocalcium Phosphate Monohydrate, Sodium Acid Pyrophosphate, Sodium and Potassium Disulphates], Egg, Unsalted Butter, Chicory & Coffee Essence [Sugar, Water, Chicory Extract, Dried Coffee Extract], Leavening (Bicarbonate of Soda), Sea Salt.
Sauce : Heavy Cream, Sugar, Unsalted Butter, Wheat Syrup, Cornstarch, Sea Salt.
Contains: Wheat, Egg & Milk
Wheat, Egg & Milk
Serving Size: 1 Pot (125g)
Calories: 390, Total Fat: 18g (23%), Saturated Fat 11g (55%), Trans Fat: 0g, Cholesterol: 37mg (12%), Sodium 470mg (20%), Total Carbohydrate: 54g (20%), Dietary Fiber: 1g (4%), Total Sugars: 41g, includes 9g Added Sugars (18%), Protein: 2g (4%), Vitamin D: 0mcg, Calcium: 36mg (4%), Iron 0.4mg (2%), Potassium: 39mg (1%)