Sticky Toffee Pudding
STICKY TOFFEE PUDDING
A sticky date sponge pudding with a rich butterscotch sauce.
✓ Suitable for vegetarians
Oven: Pre-heat oven to 170°C/Gas Mark 3, remove sleeve and lid and place on a baking tray in centre of the oven. Cook for 15 minutes until piping hot and sauce is starting to bubble. Carefully remove from the oven and leave to cool for 5 minutes before serving.
Serve with a dollop of vanilla ice cream.
If you are in a hurry, remove sleeve and lid, microwave cook for 1 minute on full power. Leave to stand for 1 minute before serving.
These instructions are a guideline only as appliances may vary.
Keep refrigerated and use within
1 day of opening.
We do our very best to remove all date stones, but please take care just in case the odd one has slipped through.
Sponge (68%): Water, Dates (13%) [Dates (96.5%), Rice Flour, Cottonseed Oil], Dark Brown Sugar, Self Raising Flour [Wheat Flour, Calcium Carbonate, Iron Niacin, Thiamin, Raising Agents: Sodium Bicarbonate, Monocalcium Phosphate Monohydrate, Sodium Acid Pyrophosphate, E450 (A) Disulphates], Free Range Pasteurised Whole Egg, Unsalted Butter (Milk), Camp Coffee [Sugar, Water, Chicory, Coffee], Raising Agent: Bicarbonate of Soda, Cornish Sea Salt.
Sauce (32%): Double Cream (Milk), Sugar, Unsalted Butter (Milk), Glucose Syrup, Corn Flour, Cornish Sea Salt.
gluten, dairy, egg.
Typical values PER 100g
Energy: 1313kJ/313kcal; Fat: 14.2g, of which Saturates 8.6g; Carbohydrate: 43.5g, of which Sugars 32.8g; Fibre: 1.0g; Protein: 1.7g; Sodium: 0.94g
Typical values PER 125g POT
Energy: 1642kJ/391kcal; Fat: 17.8g, of which Saturates 10.8g; Carbohydrate: 54.4g, of which Sugars 41g; Fibre: 1.2g; Protein: 2.1g; Sodium: 1.17g