Chudleigh's Butter Toffee Sticky Cakes as an extra
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Chudleigh's Butter Toffee Sticky Cakes as an extra

Chudleigh's Butter Toffee Sticky Cakes as an extra

Serves 2

Serve up a surefire showstopper of a dessert. This mouth-wateringly moist brown sugar cake is fully doused in a rich butter toffee sauce made with real cream, brown sugar and butter. All you need to do is warm it up and enjoy every last bite

Allergens:
Milk
Oats
Wheat
Egg

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time
Cooking Time
DifficultyMedium

Ingredients

/ serving 2 people

290 g

Sticky Toffee Cakes

(Contains Milk, Oats, Wheat, Egg)

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Nutrition Values

Calories490 kcal
Fat23 g
Saturated Fat14 g
Carbohydrate65 g
Sugar47 g
Dietary Fiber3 g
Protein5 g
Cholesterol105 mg
Sodium410 mg
Trans Fat0.5 g
Potassium350 mg
Calcium100 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

Cooking instructions
1

Preparation instructions. Ovens and microwaves may vary. These are guidelines only.  Microwave Oven (1000 watts): (Heat from frozen 1 cake at a time) 1. Remove cake from plastic film. 2. Place cake right side up in its cup on a microwave safe dish. 3. Heat on high for 50-60 seconds. 4. Let cake stand in cup for 2 minutes. Invert cake on serving plate and serve. Conventional Oven: (Heat from frozen) 1.Preheat oven to 350F (175C). 2. Remove plastic film and place cake, in its cup on a baking sheet. 3. Heat for 14 – 16 minutes. 4. Let cake stand for 1 – 2 minutes. Invert cake on serving plate and serve.