Sticky Toffee Pudding
Sugar, Salted Butter ^Milk, Salt], Self Raising Flour ^Fortified Wheat Flour ^Wheat Flour (Gluten), Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)], Raising Agents (Diphosphates, Sodium Carbonates)], Whipping Cream ^Milk], Dates, Free Range EggsONG>, Raising Agent (Sodium Bicarbonate), Vanilla Extract
Allergy Advice: For allergens including Cereals containing Gluten, see ingredients in bold
|Typical values||Per 100g|
How to cookThe best way to heat up our handmade Sticky Toffee Pudding is in a proper oven. Take off the sleeve and lid, and pop in a pre-heated oven (190�C, gas mark 5) for 15-20 minutes. Or if you really can't wait, then just pop it in the microwave. Put a good old chunk (about a sixth of a pud) onto a microwaveable dish and heat on high for 40 seconds (cat D/750w). Serve while it's warm, sticky, and the sauce is nice and dribbly.
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