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Chudleigh's Butter Toffee Sticky Cakes

Chudleigh's Butter Toffee Sticky Cakes

Chudleigh's Butter Toffee Sticky Cakes

Serves 2 | Perfect for dinner parties

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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

The quantities provided above are averages only.

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 amount

290 g

Sticky Toffee Cakes

(Contains: Milk, Oats, Wheat, Egg May contain traces of: Soy, Tree nuts)

Nutrition Values

Calories490 kcal

Fat23 g

Saturated Fat14 g

Carbohydrate66 g

Sugar47 g

Dietary Fiber3 g

Protein5 g

Cholesterol105 mg

Sodium440 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.

Cooking Steps

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.

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