HANDMADE STICKY TOFFEE PUDDING

SHIPPING: £10 for orders below £70. We ship to mainland UK on a Thursday of your choice, when you order before midday the previous Monday, using a next-day DHL service. Some areas of the UK don't qualify for next day service with DHL which unfortunately means we are unable to ship to you. Our ice cream would not survive longer than 48 hours, even packed with dry ice! You can use our widget at checkout to verify if your postcode qualifies.

LOCAL DELIVERY: £5 for orders below £70. We offer a Local Delivery service Tuesday to Friday in North London/Bedfordshire. Use the widget at checkout to see if your postcode qualifies.

PICK UP: always free from both our King's Cross Parlour and Marston Moretaine HQ.

INGREDIENTS: Plain Flour Essential Waitrose (21.3%) (WHEAT), Dark Brown Muscovado Sugar (17.1%), Waitrose Chopped Dried Pitted Dates 250g (15.2%) [Dates, Rice Flower], Water (10.7%), Duchy Organic Unhomogenised Whole MILK 4 Pints (10.7%), Granulated Sugar (8.5%), Free Range Liquid EGG White (8.2%), Free Range Liquid EGG Yolk (6.9%), Bicarbonate Of Soda Cook's Ingredients (0.91%), Treacle (0.46%)

ALLERGENS: Milk, wheat, egg. May contain traces of other allergens.

The Sticky Toffee Pudding can be stored at -18°C (the standard temperature of a domestic freezer) for up to 4 weeks.

Remove wax paper packaging and twine covering the top of the pudding.
The bamboo container is fine to go in the oven.
Put a tray at the bottom of the oven to prevent any hot sauce making a mess of your oven! Place sticky toffee pudding in bamboo container in a pre heated oven at 200°C & bake for 20 minutes.
Meanwhile empty the jar of sticky toffee sauce into a saucepan and remove when hot. Take out the sticky toffee pudding from the oven and cut into squares. Serve with a scoop of Maxi Moo Moo organic milk ice cream balanced delicately on the top and the hot sauce.