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Zingy Ginger Pudding with Sticky Ginger Sauce 290g e

£7.50

LillyPuds Zingy Ginger Sponge with Sticky Ginger Sauce – stem ginger blended with butter and spices topped with a sticky ginger sauce.

Description


Ingredients

Partially Inverted Sugar Syrup, Glucose Syrup (Preservative SULPHUR DIOXIDE); Sugar; Salted Butter (MILK), Salt); Sweetened Condensed Milk (MILK, Sugar); Modified Corn Starch, Salt, Stabiliser: Pectin, Emulsifier: SOYA LECITHIN; Preservative: Potassium Sorbate; Flavouring (contains MILK); Dates (13%) (Dates, Rice Flour) WHEAT flour (Calcium, Iron, Niacin, Thiamin)), Ginger Powder (2%), Stem Ginger (5%), Unsalted Butter (MILK), Dark Soft Brown Sugar, Whole Free Range EGG, Margarine (Vegetable Fat (Palm), Vegetable Oil (Rapeseed Oil)), Water, Raising Agent: Diphosphate, Sodium Bicarbonate;  Flavouring: Natural Vanilla; Preservative: Potassium Sorbate; Salt.

For allergens, including cereals containing gluten see ingredients in BOLD above.

May also contain fragments of date stones.  Produced in a bakery where nuts are used.

Suitable for vegetarians

Serves 2/3

Reheat Instructions

These puddings are fully cooked so only require reheating

To Microwave:

These reheat instructions are guidelines only as all microwaves vary.  Place film sealed pudding into a microwave and heat on full power for 1 minute and 40 seconds (800W).

To Steam:

Place film sealed pudding into a steamer or saucepan filled to two thirds with boiling water. Steam for 50 minutes.

Leave to stand for 1 minute before removing the film by cutting around inside edge of the basin with a sharp knife. Be careful as pudding and basin will be hot. Remove the film and silicon disc from top of pudding and upturn on to a suitable serving plate.

Once opened, reseal with cling film and store in a refrigerator at 5°c for up to 3 days.

 

Nutritional Information

 

Nutritional Information Typical values per 100g 
Energy 1449kj/339Kcals
Fat (g) 12
of which saturates (g) 7.3
Carbohydrate (g) 56.9
of which sugars (g) 46.3
Fibre (g) 1
Protein (g) 3
Salt (g) 0.8

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