Allergen-Free Sticky Toffee Pudding Baking Mix

Product Information A little bird told me that everyone deserves a taste adventure now and then. So everything we make is always Top 14 allergen-safe and always irresistible. That's why we say it's delicious without doubt: all the taste, none of the worries. "I've always enjoyed this British classic, served with warm toffee sauce and a dollop of vanilla ice-cream! So slice a wodge of cake, don your finest slippers and scoff the lot with a proper good cuppa! I hope you love it! Julianne Founder & Allergy Angel Features Top 14 Allergen Free, Delicious Without Doubt, Free from gluten, dairy & nuts, Splendidly British, We've all got our differences but our food is for one and all, Suitable for vegans, Kosher - KLBD Further description For more recipe ideas, and to submit your own: creativenaturesuperfoods.com Country of origin United Kingdom Nutritional data Typical Values Per 100g Per 55g Serving* Energy (kcal) 312 151 Energy (kJ) 1309 637 Fat 13g 4.5g Saturates 7.8g 1.0g Carbs 47g 26g Sugars 23g 14g Fibre 0.4g 0.3g Protein 3.5g 0.8g Salt 0.2g 0.1g *as prepared to vegan recipe Storage Store mix in a cool dry place away from direct sunlight. Once baked, it can be stored in an airtight container in the fridge for up to 5 days, or in the freezer for up to 2 months. Preparation and Usage Vegan Recipe - 150ml Plant Milk - 80g Dairy Free Spread - 50g Apple Sauce How to Make - Preheat the oven to 180c - Soften the butter/spread slightly in the microwave. - Add this dry mix and your chosen wet ingredients to a mixing bowl and stir together until smooth. - Optional extras that add a bit of yum (handful of chopped dates, sprinkle of ginger, handful of toffee chunks). - Pour the mixture into a 1lb loaf tin and pop in the oven for 25-30 mins. - Whilst it's cooking, get cracking on this sweeeeeeet toffee sauce! - Take out of the oven and check it's cooked by (Carefully) stabbing a skewer through. Standard Recipe - 150ml Milk - 80g Butter - 1 egg How to Make - Follow vegan recipe with substituted ingredients. Got a sweet tooth? This should satisfy - 50g Dark Brown Sugar - 60g Butter/Vegan Butter - 60 ml Double Cream/Vegan Cream How to Make - Add the sugar and butter to a saucepan, with a pinch of salt and splash of vanilla, and heat on medium. - Keep stirring until the sugar is dissolved and potion is bubbling. - Remove from heat and mix in the cream until smooth, then pour over the cake as desired. Package type Pouch Recycling information Whole Packaging - Recycle with bags at large supermarket - Don't recycle at home Other Information Storage: Store mix in a cool dry place away from direct sunlight. Once baked, it can be stored in an airtight container in the fridge for up to 5 days, or in the freezer for up to 2 months. Usage: 12 Servings Ingredients Flour Blend (Brown Rice Flour, White Rice Flour, Maize Starch, Tapioca Starch, Maize Flour), Soft Brown Sugar, Unrefined Cane Sugar, Baking Powder (Mono Calcium Phosphate, Corn Starch, Raising Agents: Sodium Bicarbonate), Himalayan Crystal Salt Allergen Information Free From Celery, Free From Cereals Containing Gluten, Free From Crustaceans, Free From Eggs, Free From Fish, Free From Lupin, Free From Milk, Free From Molluscs, Free From Mustard, Free From Tree Nuts, Free From Peanuts, Free From Sesame, Free From Soya, Free From Sulphur Dioxide/Sulphites Product packed in an environment free from Tree Nuts, Peanuts and Sesame. Dietary Information Suitable for Vegan and Kosher Brand Creative Nature Manufacturer Creative Nature Ltd., 36 Central Avenue, West Molesey, Surrey, KT8 2QZ. EU Operator: Alfred Gera & Sons LTD., 10. Triq il-Masgar, Qormi, QRM3 217, Malta Country of Packing United Kingdom Return to Address For more recipes ideas, and to submit your own: creativenaturesuperfoods.com Creative Nature Ltd., 36 Central Avenue, West Molesey, Surrey, KT8 2QZ. Tel: +44(0)20 8979 0903 Recipes Vegan recipe - 150ml Plant milk - 80g Dairy free spread - 50g Apple sauce How to make - Preheat the oven to 180c - Soften the butter/spread slightly in the microwave - Add this dry mix and your chosen wet ingredients to a mixing bowl and stir together until smooth - Optional extras that add a bit of yum (handful of chopped dates, sprinkle of ginger, handful of toffee chunks) - Pour the mixture into a 1lb loaf tin and pop in the oven for 25-30 mins - Whilst it's cooking, get cracking on this sweeeet toffee sauce! - Take out of the oven and check it's cooked by (carefully) stabbing a skewer through. Standard recipe - 150ml Milk - 80g Butter - 1 egg How to make Bake the same way as on the left. Got a sweet tooth? This sauce should satisfy - 50g Dark brown sugar - 60g Butter/vegan butter - 60ml Double cream/vegan cream How to make - Add the sugar and butter to a saucepan, with a pinch of salt and splash of vanilla, and heat on medium. - Keep stirring until the sugar is dissolved and potion is bubbling - Remove from heat and mix in the cream until smooth, then pour over the cake as desired.