Aunty's Steamed Ginger Syrup Puddings 2x100g

£1.49 (74.5p per 100g)

  • Suitable for microwave Microwaveable



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Product Summary

Deliciously moist steamed puddings smothered in a spicy ginger syrup sauce


Invert Sugar Syrup, Reconstituted Dried Skimmed Milk, Wheat Flour, Sugar, Glucose Syrup, Rice Bran Oil, Golden Syrup, Sorbitol, Breadcrumb (Wheat), Glycerine, Milk Proteins, Dried Whole Egg, Modified Maize Starch, Raising Agents (Sodium Bicarbonate, Disodium Diphosphate), Alcohol, Diced Ginger, Spices, Salt, Stabiliser (Xanthan Gum), Preservatives (Sorbic Acid, Potassium Sorbate), Gelling Agent (Pectin), Emulsifiers (Mono-and Diglycerides of Fatty Acids, Rapeseed Lecithin), May contain Nuts, Sesame Seeds

Allergy Advice: For allergens, see ingredients in bold


Typical values Per 100g Per pudding
Energy 1220kJ 1200 kJ
Energy 293kcal 293 kcal
Fat 4.2g 4.2 g
Of which
- Saturates 1.2g 1.2 g
Carbohydrate 57.1g 57.1 g
Of which
- Sugars 42.4g 42.4 g
Fibre 0.9g 0.9 g
Protein 3.4g 3.4 g
Salt 0.6g 0.6 g

% adult RI per 100g serve. RI = Reference Intakes of an average adult (8400kJ/2000kcal)

Cooking Instructions

Caution: Pudding will be very hot.


From Ambient
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.

Stir Fry

From Ambient
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.


Component Material Recyclable
Packing Blank Yes

Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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