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LillyPuds Zingy Ginger Pudding with Sticky Ginger Sauce 290g - HALF PRICE
Best by Date is end March 2021
LillyPuds Zingy Ginger Sponge with Sticky Ginger Sauce – stem ginger blended with butter and spices topped with a sticky ginger sauce. Serves 2 - 3
Best by Date is end March 2021
LillyPuds Zingy Ginger Sponge with Sticky Ginger Sauce – stem ginger blended with butter and spices topped with a sticky ginger sauce. Serves 2 - 3
| SKU | 10593 |
|---|---|
| Visibility | Catalog, Search |
| Ingredients and Allergens | Golden Syrup, Soft Dark Brown Sugar, Butter (Milk) (15%), Wheatflour (With Added Calcium, Iron, Niacin, Thiamin), Ginger (cane sugar), Black Treacle, Unsalted Butter (Milk), Milk, Pasteurised Free Range Egg, Pectin: E440, Baking Powder, Ground Ginger, Cinnamon, Salt, Preservative: Potassium Sorbate E202 For allergens, including cereals containing gluten see ingredients in BOLD above. May also contain nuts, soya, mustard and sulphites. Suitable for vegetarians Serves 2/3 |
| More Information | Reheat InstructionsThese 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.
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