PREPARATION & HEATING INSTRUCTIONS:

• Warm sauce slightly until it is of a spreadable consistency. This may be done by removing the lid and microwaving for approximately 15 seconds or by warming over low heat in a saucepan.
• Spread sauce over the Sticky Toffee Cake and replace cake lid. (Do this as soon as possible to retain a moist cake.)
• Place the Sticky Toffee Pudding in the fridge (good for 4 weeks) or the freezer (good for 6 months) until ready to serve.

MICROWAVE OVEN:

• Place one eighth (1/8) of the Sticky Toffee Pudding on a microwavable serving plate.
• Heat dessert for approximately 45 seconds or until hot and the sauce just melts into the pudding and pools on the plate.

CONVENTIONAL OVEN:

• Place one eighth (1/8) of the Sticky Toffee Pudding on an ovenproof dish/plate.
• Place in 225 degree F oven for approximately 5-6 minutes until dessert is hot and the sauce just melts into the pudding and pools on the plate.

OR

• Remove cardboard lid.
• Place entire foil container of pudding in 325 degree F oven for approximately 20 minutes or until hot.

SERVING SUGGESTIONS

• Place a scoop of ice cream (we like vanilla!), a spoon of clotted cream or whipped cream alongside the Pudding.
• Garnish with a sprig of mint.