Handmade STICKY DATE SPONGE CAKE WITH A MOLTEN BUTTERSCOTH SAUCe
✓ Nothing artificial ✓ Suitable for vegetarians
To Prepare your pud from chilled:
Remove the sleeve & lid. Then....
OVEN: Preheat to 170°C/ gas mark 3. Place pot on a baking tray in the middle of the oven and heat for 12 mins.
MICROWAVE (800W): Heat pot on full power for 45 secs. Leave to stand for 1 min before serving. Be careful – the pot will be hot. Don’t reheat once cooked. These instructions are a guideline as appliances may vary. 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 (19%) [Dates (96.5%), Rice Flour], Dark Brown Sugar, Self Raising Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1), Raising Agents: Sodium Bicarbonate, Monocalcium Phosphate Monohydrate, Sodium Acid Pyrophosphate, Sodium and Potassium Disulphates], Free Range Pasteurised Whole Egg, Unsalted Butter (Milk), Chicory & Coffee Essence [Sugar, Water, Chicory Extract, Dried Coffee Extract], Raising Agent: Bicarbonate of Soda, Cornish Sea Salt.
Sauce (32%): Double Cream (Milk), Caramel (38%) [sugar, glucose-fructose syrup, water], Unsalted Butter (milk), Corn Flour, Cornish Sea Salt.
Contains: Wheat, Egg & Milk
Typical values PER 100g
Energy: 1277kJ/305kcal; Fat: 14.0g, of which Saturates 8.4g; Carbohydrate: 41.0g, of which Sugars 31.0g; Protein: 3.0g; Salt: 1.1g
Typical values PER 125g POT
Energy: 1596kJ/381kcal; Fat: 18.0g, of which Saturates 11.0g; Carbohydrate: 52.0g, of which Sugars 38.0g; Protein: 3.7g; Salt: 1.3g