Description

Two moist, chocolate sponges smothered with velvety Belgian dark and milk chocolate sauce.

Keep refrigerated.

Suitable for home freezing.

Ingredients

Sponge (55%), Belgian dark chocolate sauce (45%).

SPONGE contains: Fortified Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Thiamin (B1), Nicotinamide (B3)], Caster Sugar, Free Range Egg, Salted Butter (Milk), Water, Whole Milk, Fat Reduced Cocoa Powder (2.8%), Raising Agents [Disodium Diphosphate, Monocalcium Phosphate, Sodium Bicarbonate]

SAUCE contains: Demerara Sugar, Whole Milk, Belgian Dark Chocolate (15%) [Cocoa Mass, Granulated Sugar, Emulsifier: Soya Lecithin; Natural Flavouring], Whipping Cream (Milk), Salted Butter (Milk), Belgian Milk Chocolate (5%) [Granulated Sugar, Whole Milk Powder, Cocoa Butter, Cocoa Mass, Emulsifier: Soya Lecithin; Natural Flavouring], Emulsifier: Mono- and Di-Glycerides of Fatty Acids, Fat Reduced Cocoa Powder (1.4%), Cornflour

For allergens, see the ingredients in bold and underlined.

Nutrition

Allergy Information

Contains: Wheat, Egg, Milk & Soya

Suitable for Vegetarians

Heating Instructions

All ovens vary so please adjust accordingly. For best results heat in the microwave. Please take care as the tray may may become flexible when hot.

MICROWAVE HEATING

• Full power (850W) 1 pudding 40 secs
• Full power (850W) 2 puddings 1 min 10 secs
• Remove sleeve and pierce film lid(s)
• Place pot(s) onto a non-metallic plate
• Take care when removing film lid(s) after microwaving as hot steam will escape
• Allow to stand for 1 minute

OVEN HEATING

• 180°C/350°F/Fan 160°C/Gas Mark 4
• Remove sleeve and lid(s)
• Place pot(s) on baking sheet onto the middle shelf of your oven
• Heat for 18 minutes
• Allow to stand for 1 minute

Always ensure pudding is piping hot before serving. Do not reheat once cooled.