Green's Carmelle Vanilla Dessert with Caramel Syrup
60p (85.7p per 100g)
Quick and easy to make, just add milk. No artificial colours or flavours. Suitable for vegetarians. Horace Green believed that baking was the most heartfelt way to show you care. He created deliciously simple baking mixes for everyone to make and share, and families have been doing just that for over 100 years. Horace Green. Naturally baking since 1907. Hints&Tips. For recipe ideas&Baking Inspiration, visit our website: greenscakes.co.uk
Dessert Mix: Sugar, Gelling Agent: Carrageenan; Stabiliser: Disodium Phosphate; Colours: Annatto, Curcumin; Flavouring, Syrup: Caramelised Syrup, Colour: Caramel E150(a), The product is manufactured on a site that also processes Wheat flour
Preparation & Storage
- All you need is... 568ml (1 pint) milk*. *reconstituted milk is not recommended. To Make the Filling... 1 Heat the milk in a large saucepan to almost boiling point and remove from the heat. Sprinkle the Carmelle mix over the surface and bring to the boil for two minutes, stirring continuously. 2 Empty the caramel syrup into 4 small ramekins or... alternatively you can make one large dessert by using a 1 pint mould. Pour the Carmelle liquid on top of the caramel syrup. Allow to cool at room temperature. 3 Refrigerate for 1 hour for small ramekins and 2-4 hour for one large bowl. Turn out onto a plate (this can be served up to 24 hours later if refrigerated).
Store in a cool, dry place.
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