Our outrageous sticky toffee pudding, with lots of velvety salted caramel sauce.
Goes amazingly with a scoop of your favourite ice cream. Just saying...
(Serves 2 - Net Weight: 350g)
Organic Sticky Toffee Pudding
sticky toffee cake (63%) (ingredients: water*, dates, gluten free plain flour (flour blend: rice, potato, maize, buckwheat), coconut sugar, butter (milk), gluten free baking powder* (mono-calcium phosphate, corn starch (organic), sodium bicarbonate), bicarbonate of soda* (sodium bicarbonate), free-range eggs), salted caramel sauce (37%) (ingredients: butter (milk), double cream (milk), coconut sugar, vanilla extract (water*, ethanol (35%), vanilla bean extract), pink himalayan salt*). All ingredients are organic except those noted with*. For allergens see ingredients in bold. Made in a kitchen that handles nuts.
Remove the outer sleeve. Pierce the film in a few places.
Air-Fry: Preheat the air-fryer to 180°C/350°F. Remove outer sleeve and pierce the film in a few places. Place the container into the preheated air-fryer and air-fry for 10 minutes from chilled, or until piping hot. After cooking, leave to stand for 2 minutes before serving.
Oven: Preheat the oven to 180°C/Gas Mark 4. Remove outer sleeve and pierce the film in a few places. Place the container onto a flat baking sheet and cook in the centre of the oven for 15–20 minutes from chilled, or until piping hot. After cooking, leave to stand for 2 minutes before serving.
Microwave 700W: Remove outer sleeve, pierce the film in a few places. Place on a microwavable plate and cook for 3–4 minutes from chilled, or until piping hot. After cooking, leave to stand for 2 minutes before serving.
Caution: Steam under the film may be very hot.
Treat these cooking instructions as guidelines, as appliances may vary, please always ensure your meal is piping hot throughout before serving. Do not reheat
hilled: keep refrigerated below 4°C and consume by the use by date – see side of pack
- Bone health
- and your soul!
- gluten free
- Nourishing Ingredients: 7