Mcvities Jamaica Ginger Cake
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Guideline Daily Amount Summary
Each 1/9th cake (25.8g slice) contains
- No hydrogenated vegetable oil
- Perfect for bonfire night
- Suitable for vegetarians
Glucose-Fructose Syrup, Flour (Wheat Flour, Calcium, Iron, Niacin, Thiamin), Water, Sugar, Vegetable Oils (Palm, Rapeseed), Humectant (Sorbitol), Emulsifier (E471), Dried Whey (Milk), Colour (Plain Caramel), Milk Protein, Wheat Starch, Raising Agent (Sodium Bicarbonate), Stabiliser (Guar Gum), Dried Whole Egg, Wheat Protein, Salt, Preservative (Potassium Sorbate), Ginger Flavouring
- May Contain: Mustard, Nuts, Peanuts, Soya
- Store in a cool, dry place.
- Once opened, store in an airtight container.
Country of Origin:
Origin Free Text:
Made in the UK
Number Of Uses:
9 Typical number of serving per pack: 9
Oven cook (From Ambient): Conventional Gas & Electric Ovens:
Preheat oven to 180°C (Gas Mark 4).
Fan-Assisted Electric Ovens: Preheat oven to 160°C.
Remove all packaging. Place a slice of cake (1/9th of a cake/approx 25g) on a shallow baking tray and heat on the middle shelf of the oven for 5 minutes.
If heating more than 1 slice do not overlap.
All cooking appliances vary. This is a guide only.
Preparation and Usage:
Serve warm or cold
It's a Sticky Pudding Cake!
Did you know our secret Jamaica Ginger Cake recipe also makes the perfect pudding?
That's why we call it a sticky pudding cake.
Enjoy it cold with a cuppa or warm with custard - either way, It's stickily delicious!
Name and Address:
Freepost NAT 4520,
Please contact us on our Careline if you have any feedback on our products, or write to the Consumer Services Team, enclosing your pack, complete with the Best Before panel and contents. This does not affect your statutory rights.
Tel: Freephone (Mon-Fri 9am-5pm) UK 0800 456 1372
Consumer Services Department,
Freepost NAT 4520,
Email via: www.unitedbiscuits.com
|Typical Values||Typical Values Per 100g||Per Slice (25.8g)|
|of which Saturates||3.2g||0.8g|
|of which Sugars||37.6g||9.7g|
|Typical number of serving per pack: 9||-||-|
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