Sticky Toffee Pudding White Hot Chocolate
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Sticky Toffee Pudding White Hot Chocolate
Details
https://www.whittard.co.uk/hot-chocolate/sticky-toffee-pudding-white-hot-chocolate-336446.html 439Out of stock
Additional Information
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Description
Inspired by the classic British dessert. The white chocolate base makes for a lusciously creamy texture – we’ve layered it with flavours of toffee and lingering caramel, adding a hint of spiced dates.…
Weight: 350g -
Ingredients
Cocoa Butter (14%), Skimmed Milk Powder, Whey Powder (Milk), Dextrose, Flavourings, Colour: E150a (Plain Caramel), Salt, Emulsifier: E450 (Diphosphates).
ALLERGY ADVICE: For allergens, see ingredients in bold.
Suitable for vegetarians.
Blended and packed in the UK.
Contents may settle in transit.
Store in a cool dry place.
Nutritional Facts Per 100g Per 20g as sold Energy (kJ) 1915 383 (Kcal) 455 91 Fat 14g 3g of which saturates 9g 2g Carbohydrates 77g 15g of which sugars 75g 15g Protein 4g 1g Salt 1.1g 0.2g
Product Content Slot
Recipe: Sticky Toffee Pudding Cupcakes
Jane from Jane’s Patisserie has conjured up these devilishly delicious sticky toffee cupcakes using our Sticky Toffee Pudding White Hot Chocolate.
INGREDIENTS
150g unsalted butter
150g caster sugar
150g self-raising flour
3 medium eggs
50g Sticky Toffee Pudding Hot Chocolate
ICING
150g unsalted butter
300g icing sugar
35g Sticky Toffee Pudding Hot Chocolate
METHOD
Preheat your oven to 180ºC (160ºC fan) and get your cupcake cases ready.
Beat together your butter and sugar until light and fluffy.
Mix in the flour, eggs and hot chocolate powder. Bake in the oven for 18–21 minutes. Leave to cool.
Beat your butter until supple, and then add the icing sugar and hot chocolate powder and beat all three together until light, fluffy and delicious.
Decorate your cupcakes however you fancy – Jane topped hers with a drizzle of toffee and a pumpkin marshmallow.