Product description
<p>Light yet rich, with plenty of sticky dates and a sweet toffee sauce, these microwave in under a minute.</p>NUTRITIONAL INFORMATION
| Energy: 1540 kJ / 365 kcal |
| Fat: 16g, of which Saturates: 7.9g |
| Carbohydrates: 54g, of which Sugars: 43g |
| Fibre: 0.3g |
| Protein: 2.7g |
| Salt: 0.6g |
HOW TO STORE
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
Although every care has been taken to remove stones, some may remain.
For allergens, including cereals containing gluten, see ingredients in CAPITALS.
Dates (24%), sugar, cream (MILK), golden syrup, WHEAT flour (fortified with ascorbic acid, calcium, iron, vitamin B1 & niacin), EGG, vegetable fat: (RSPO palm & rapeseed oils, salt, mono & diglycerides of fatty acids, curcumin, annatto), demerara sugar, black treacle, butter (MILK), glucose, cornflour, sorbitol, baking powder, modified starch from waxy maize, salt.
Cooking guidelines from frozen:
Microwave (based on 800W): place pot upright in microwave and cook for 40-50 seconds until sponge is hot. Remove film, place plate on top of pot and turn upside down together, taking care as the sauce may be very hot. Remove the pot leaving the upside down pudding on the plate.
Oven: remove outer film and place pot upright on a flat baking tray. Preheat oven to 180°C / fan 160°C / gas 4. Place the baking tray with the pot in the centre of the oven for 25 minutes until sponge is hot. Take extra care when removing from the oven as the sauce will be boiling. Leave to stand for one minute, then place plate on top of pot and turn upside down together, taking care as the sauce may be still very hot. Remove the pot leaving the upside down pudding on the plate.
Ensure product is piping hot throughout before serving. Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
