Sticky Toffee Pudding
Mouth watering Cookhouse spongecake lavishly soaked in a sticky toffee sauce
This handmade Sticky Toffee Pudding is bursting with the best locally sourced produce we can lay our hands on. Serving suggestion: we think it tastes great with a scoop of pure milk ice cream.
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Self Raising Flour contains: Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Raising Agents (Monocalcium, Sodium Bicarbonate). (Gluten).
Black Treacle contains: Cane Molasses (Sulphur dioxide).
For allergens see ingredients in bold
|of which Sugars||35.4g||53.1g|
|of which Saturates||13.8g||20.7g|
Microwave - 800 W
From Chilled: - Peel back lid half way - Cook 1• minutes on full power.
From Frozen: - Peel back lid half way - Cook 2• minutes on full power.
Oven - 180°C/Fan 170°C/Gas 4
From Chilled: - Pierce Lid - Cook 18-20 minutes.
From Frozen: - Pierce Lid - Cook 25-30 minutes.
Defrosting: To cook from chilled, defrost thoroughly in refrigerator and enjoy within 48 hours. Do not refreeze once defrosted.