Aunty's Steamed Sticky Toffee Puddings
£1.49 (74.5p per 100g)
Invert Sugar Syrup, Reconstituted Dried Skimmed Milk, Wheat Flour, Glucose Syrup, Sugar, Rice Bran Oil, Dates (3%), Sorbitol, Breadcrumb (Wheat), Glycerine, Milk Proteins, Butter (Milk), Modified Maize Starch, Dried Whole Egg, Raising Agents (Sodium Bicarbonate, Disodium Diphosphate), Dried Buttermilk, Alcohol, Salt, Stabilisers (Xanthan Gum, Sodium Phosphate), Firming Agent (Calcium Chloride), Preservatives (Sorbic Acid, Potassium Sorbate), Emulsifiers (Mono-and Diglycerides of Fatty Acids, Rapeseed Lecithin), Flavouring, Gelling Agent (Pectin), Acid (Citric Acid), Diced Ginger, Natural Colours (Beta Carotene, Caramel), May contain Nuts, Sesame SeedsFor allergens, see ingredients in bold
|Typical values||Per 100g||Per pudding|
|- Saturates||1.7g||1.7 g|
|- Sugars||37.0g||37.0 g|
% adult RI per 100g serve. RI = Reference Intake of an average adult (8400kJ/2000kcal)
Caution: Pudding will be very hot.
Remove seal, ensuring all foil is removed. Heat each pudding for 30-40 seconds on high (based on 900W oven). Adjust time to suit your own oven. Invert the bowl onto serving plate, squeeze gently and lift off slowly.
Pierce foil seal with a knife several times to allow the steam to escape.Place each pudding into a saucepan. Pour enough water into the saucepan to cover half of the pudding bowl. Simmer for 25 minutes, or until the pudding is heated through. Refill water as it evaporates.
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