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A rich combination of plum, raspberry and apple jam swirled in between layers of delicious suet sponge. Served with custard and a tangy raspberry sauce.
A great option for when you're after a lighter meal or snack.
|Weight:||150g per portion|
No more than 5g of sugar per 100g
Suitable for Vegetarian diet
|Dietary info:||Egg Free, Cheese Free, Soya Free, Yeast Free, Tomato Free, Garlic Free, Onion Free, Mushroom Free, Alcohol Free, Mustard Free, Beef Free, Fish Free, Shellfish Free, Sulphites Free, Celery Free|
Mrs Burton, LEEDS
"Very tasty, very tasty, very tasty. What can I say? Wonderful for Diabetics. Thanks Sylvia Burton"
Miss johnstone, newcastle upon tyne
"really enjoyed . "
Mrs Bostock-Jones, Nottingham
"I really enjoyed this pudding very very tasty"
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|Ingredients:||water, WHEAT flour (with calcium, iron, niacin, thiamin), raspberries (10%), jam (5%) [glucose syrup, liquid sugar, apple pulp, plum puree, acidity regulators (E330, E331), seedless raspberry puree concentrate, colour (E163), gelling agent (E440), preservative (E202), natural raspberry flavouring], vegetable oil, sweeteners (E965i, E955), modified maize starch, vegetarian suet (vegetable oils (palm & sunflower in varying proportions), WHEAT flour), MILK proteins, skimmed MILK powder, raising agents (E450(i), E500(ii)), salt, dried glucose syrup, maltodextrin, natural flavourings, colour (E160b), vitamins (C, D3, B9), Allergy Advice: For allergens see ingredients in CAPITALS|
|Of which saturates:||(2.7g)|
|Of which sugars:||(7.3g)|
|Please always check the product label for definitive product information.|
Pre-heated oven 160 C/325 F/Gas 3-4. If fan assisted 140 C/275 F. Cook until piping hot. Typically 20/25 minutes or longer if necessary. Lid on.
Position the plastic container in the centre of the microwave oven. Cook on full power.
|Power rating||Cook time||Standing time|
|700 Watt/Category D||3 mins||2 mins|
|800 Watt/Category E||2½ mins||2 mins|
|900 Watt/Category E||2 mins||2 mins|
If you use our Mikrofix microwaves then this meal requires number 26