Chocolate Bombe

2 Chocolate Bombe Puddings

Chocolate sponge pudding with Belgian chocolate pieces and a chocolate sauce centre (serves 2).

Portion size: One Pudding Serves 2
Code 1573 £6.00 £4.00

Description

Chocolate sponge pudding with Belgian chocolate pieces and a chocolate sauce centre (serves 2).

Ingredients

Wheat Flour (WHEAT Flour, Calcium carbonate, Iron, Niacin, Thiamin), Chocolate Ganache Sauce (15%) (Glucose Syrup, Sugar, Water, Humectant (Glycerol), Cocoa Mass, Cocoa Butter, Maize Starch, Sweetened Condensed Milk [MILK, Sugar], Dried whole MILK, Fat reduced cocoa powder, Cream (MILK), Butter (MILK), Preservative (Potassium sorbate), Emulsifier (SOYA Lecithins), Flavouring), Sugar, EGG, Humectant (Glycerol), Belgian Chocolate Pieces (8%) (Sugar, Cocoa Mass, Cocoa Butter, Dextrose, Emulsifier (SOYA Lecithins), Flavouring), Palm Oil, Invert Sugar Syrup, Fat Reduced Cocoa Powder, Rapeseed Oil, Molasses, Salt, Raising Agent (Calcium phosphate, Potassium carbonate), Yeast, Emulsifiers (Mono- and diglycerides of fatty acids, Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids), WHEAT Protein, Spirit Vinegar, Flour Treatment Agent (Ascorbic acid), Palm Fat.

This Product Contains: WHEAT, MILK, EGG, SOYA. This product may contain traces of: NUTS. For Allergens, including Cereals containing Gluten, see ingredients in CAPITALS.

Cooking Instructions

Heating instructions: Remove outer packaging. MICROWAVE: Leave in basin and remove film lid. Invert onto a microwavable plate. Heat on full power for 800W: 1mmin 10 secs, 900W: 1 min. Leave to stand for 1 minute after heating. Gently squeeze around the basin to release the pudding. All appliances vary, these are guidelines only. Check food is piping hot throughout before serving. STEAM: Leave in plastic basin with film lid on. Place in a steamer over boiling water, or alternatively use a large saucepan with a trivet or an upturned heat-resistant saucer. Place the basin on the trivet/saucer and add boiling water to come 1/3 of the way up the basin. Steam with film lid on for 30 minutes, topping up with boiling water as necessary. Do not allow to boil dry. Remove the film lid and turn upside down onto a plate. Gently squeeze the basin to release the pudding.

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