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
Microwave – 800 W
From Chilled: – Peel back lid half way – Cook 1 minute 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.