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Sticky Toffee Pudding

Mouth watering Cookhouse spongecake lavishly soaked in a sticky toffee sauce

PRICE: £3.25


WEIGHT: 354g


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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INGREDIENTS: Soft Brown Sugar [Cane Sugar], Water, Double Cream (Milk), Chopped Dates, Self Raising Flour, Butter (Milk, Salt), Black Treacle, Golden Syrup , Bicarbonate of Soda, Eggs.

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

Nutrition Per 100g Per Portion
Protein 2.5g 3.7g
Carbohydrates 46.8g 70.2g
of which Sugars 35.4g 53.1g
Fat 22.3g 33.4g
of which Saturates 13.8g 20.7g
Salt 0.7g 1.0g
Energy kJ 1674kJ 2511kJ
Energy kCal 401kCal 601kCal
COOKING INSTRUCTIONS: As all ovens vary these instructions are only a guide. Ensure food is piping hot throughout. Watch out for steam when removing film. We recommend cooking in the microwave to get a really light fluffy sponge.

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.