Chilled uncooked dough with vanilla flavour swirl and sultanas and pot of icing sugar for pains aux raisins.
Dough with Vanilla Filling and Sultanas (240g): Wheat Flour, Water, Vanilla Filling (Sugar, Sunflower Oil, Corn Starch, Skimmed Milk Powder, Palm Oil, Palm Fat, Soybean Oil, Emulsifiers: Mono- and Diglycerides of Fatty Acids; Sunflower Lecithin, Polyglycerol Esters of Fatty Acids; Water, Modified Corn Starch, Stabiliser: Xanthan Gum; Salt, Acidity Regulator: Citric Acid; Preservative: Potassium Sorbate; Colour: Beta-Carotene, Flavourings), Vegetable Margarine (Palm Oil, Palm Fat, Soybean Oil, Water, Emulsifiers: Mono- and Diglycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids, Emulsifier: Soy Lecithin; Salt, Acidity Regulator: Lactic Acid; Colour: Beta-Carotene; Flavouring), Sultanas (3.7%) (contains Sulphite), Sugar, Wheat Gluten, Dextrose, Raising Agents: Disodium Diphosphate, Sodium Bicarbonate, Sea-Salt, Alcohol, Stabiliser: Xanthan Gum, Flavouring, Flour Treatment Agent: Ascorbic Acid, Icing Sugar (30g): Sugar
Allergy Advice: For allergens, see ingredients in bold
|Typical values||(uncooked) Per 100g||(uncooked) Each pain aux raisins (45g)|
|- Saturates||6.5g||2.9 g|
|- Sugars||26.0g||11.7 g|
%*. *Reference intake of an average adult (8400kJ/2000kcal)
Preheat the oven to 200�C (180�C fan assisted ovens)/Gas Mark 6.Line a baking tray with non-stick baking paper.1. Pull the red corner of the label around the can.2. The can will open itself, then twist the can to remove the dough.3. Using a sharp knife slice the rolled dough into 6 equal slices.4. Place the slices onto the lined tray and brush with beaten egg or milk.5. Place on the middle shelf of the oven and bake for 9-11 minutes until golden brown.6. Empty the icing pot into a bowl and stir in well 4 teaspoons of water.7. Allow the swirls to cook for 5 minutes and brush with glaze on top of the baked swirls.Best served fresh and warm from the oven!
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