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 |
