how to cook
The best way to heat up our handmade Sticky Ginger Pudding is in a proper oven. Take off the sleeve and lid, and pop in a pre-heated oven (190ºC, gas mark 5) for 15-20 minutes. Or if you really can’t wait, then just pop it in the microwave. Put a good old chunk (about a quarter of a pud) on a dish and heat on high for 40 seconds (cat D/750w). Serve while it’s warm, sticky, and the sauce is nice and dribbly.
allergy
Contains wheat, eggs and milk. May contain date stones.
ingredients
(Strictly no fake flavours, colours or preservatives.) Sponge: sugar, wheatflour, stem ginger (10%), dates, free-range eggs, butter, ground ginger, raising agent (bicarbonate of soda). Sauce (min 37%): sugar, cream, butter. Chilled shelf life 3 weeks, can be frozen