Melting Chocolate Pudding
Rich and dark without being at all sickly
An irresistibly indulgent chocolate and raspberry pudding with a layer of gooey chocolate sauce, a hint of sea salt and a scattering of crunchy cocoa nibs.
INGREDIENTS & ALLERGENS
Milk Chocolate [MILK, SOYBEANS] (7.6%), Dark Chocolate [MILK, NUTS including PEANUTS, SOYBEANS] (4.6%), Raspberries (11.9%), Ground Dark Chocolate [Sugar, Cocoa Mass, Cocoa Powder, MILK], Caster Sugar, Plain Flour [WHEAT], Cocoa Powder, Cornflour, Baking Powder [GLUTEN], EGG, MILK, Grue de Cacao Nibs, Rapeseed Oil, Salt
Allergy advice: Allergens are marked in BOLD.
Please note: Dishes are prepared in a kitchen where all allergens are present.
COOK FROM FROZEN
Pre-heat oven to 160 ºC. Remove outer sleeve and pierce film lid. Place container on a baking tray and cook at the centre of the oven for 15 minutes before removing the film lid and cooking for a further 10-15 minutes. Leave to stand for 5 minutes before 10-serving.
Appliances vary these are guidelines only.
Keep frozen (-18ºC) - once defrosted do not re-freeze.
2 Portion Container: 335g
NUTRITION PER 100g
|Energy (kj)||1061 kj|
|Energy (kcal)||254 kcal|
|of which saturates||4.9g|
|of which sugars||14g|
NUTRITION PER 168g SERVING
|Energy (kj)||1782 kj|
|Energy (kcal)||427 kcal|
|of which saturates||8.2g|
|of which sugars||24g|