Sticky Toffee Pudding

A classic sticky toffee pudding with a generous, velvety toffee caramel sauce.

How to Cook

This recipe is best served fresh and is made with some raw ingredients, it isn’t suitable for microwaving, so please follow the instructions carefully.

Preheat your oven to 200ºC / 180ºC fan / gas mark 6. “
Remove the film but leave the pudding in its wooden tray*.
Place the wooden tray on a baking tray in the centre of the oven and cook for 20 minutes. If using a gas oven, cook for an extra 5 minutes.
Leave to stand for 2 minutes before serving. Make sure it’s piping hot throughout.

*Our wooden trays are designed for the oven, just make sure they aren’t placed close to any element or flame.

Ingredients

Cream (milk), light muscovado sugar, dates, wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), butter (milk), free-range egg, black treacle, water, golden syrup, raising agent: sodium bicarbonate, disodium diphosphate*, rice flour, salt, natural Madagascan vanilla extract.

Suitable for vegetarians.

Nutritional
Information

per 100g

per ¼ pack

Energy

14998kJ
357kcal

1634kJ
390kcal

Fat

17.4g

18.9g

(of which saturates)

10.6g

11.6g

Carbohydrates

48.3g

52.7g

(of which sugars)

37.7g

41.1g

Protein

3.3g

3.6g

Salt

0.73g

0.79g

Allergy Information

For allergens, including cereals containing gluten, see ingredients in bold. †May also contain nuts, peanuts and sesame.