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NUTRITIONAL INFORMATION
Energy: 1540 kJ/365 kcal Fat: 16g, of which Saturates: 7.9g Carbohydrate: 54g, of which Sugars: 43g Fibre: 0.3g Protein: 2.7g Salt: 0.6g Energy: 501 kJ/119 kcal Fat: 5.6g, of which Saturates: 3.3g Carbohydrate: 14.7g, of which Sugars: 9.1g Fibre: 0g Protein: 3.2g Salt: 0.1g -
- 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
HOW TO STORE
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Cooking Instructions:
Sticky Toffee Pudding
Cooking guidelines from frozen:
Microwave (based on 850W): remove outer packaging, place pot upright in microwave and cook for 40-50 seconds until sponge is hot. 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 packaging 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.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only. Vanilla Custard Microwave from frozen (based on 800W): pull open pack grip seal by about 2cm at one side.
Heat upright in microwave on full power for 1-1½ minutes. Remove from microwave, carefully reseal pack and gently shake to reinvigorate the sauce's smooth, glossy texture. Serve hot.
Hob from defrosted: (pack should take approx. 2 hours to defrost at room temperature.) Decant pack contents into a small pan, bring gently to a simmer for 2-3 minutes whilst stirring occasionally. Serve hot.
Ensure product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only. - 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
British Rump Steak Burger
Brian at Donald Russell- Serves: 8- 10 people
- Duration: 30 minutes
- Level: Medium
View recipe
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
Sticky Toffee Pudding
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.
Vanilla Custard
MILK (80%), granulated sugar, cream (MILK), EGG, cornflour, vanilla extract, propane alginate xanthan gum, modified starch, vanilla seeds, gum.
Nutritional InformationNUTRITIONAL INFORMATION
Energy: 1540 kJ/365 kcal Fat: 16g, of which Saturates: 7.9g Carbohydrate: 54g, of which Sugars: 43g Fibre: 0.3g Protein: 2.7g Salt: 0.6g Energy: 501 kJ/119 kcal Fat: 5.6g, of which Saturates: 3.3g Carbohydrate: 14.7g, of which Sugars: 9.1g Fibre: 0g Protein: 3.2g Salt: 0.1g HOW TO STORE
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
Sticky Toffee Pudding
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.
Vanilla Custard
MILK (80%), granulated sugar, cream (MILK), EGG, cornflour, vanilla extract, propane alginate xanthan gum, modified starch, vanilla seeds, gum.
Nutritional InformationCooking Instructions: Sticky Toffee Pudding Cooking guidelines from frozen:
Microwave (based on 850W): remove outer packaging, place pot upright in microwave and cook for 40-50 seconds until sponge is hot. 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 packaging 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.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only. Vanilla Custard Microwave from frozen (based on 800W): pull open pack grip seal by about 2cm at one side.
Heat upright in microwave on full power for 1-1½ minutes. Remove from microwave, carefully reseal pack and gently shake to reinvigorate the sauce's smooth, glossy texture. Serve hot.
Hob from defrosted: (pack should take approx. 2 hours to defrost at room temperature.) Decant pack contents into a small pan, bring gently to a simmer for 2-3 minutes whilst stirring occasionally. Serve hot.
Ensure product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.What our customers think about us
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Sticky Toffee Pudding with Vanilla Custard
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- Weight:
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