One pudding
- Energy1238kJ 296kcal15%
- Fat16.1g23%
- Saturates10.0g50%
- Sugars18.2g20%
- Salt0.1g2%
of the reference intake*
Typical values per 100g: Energy 716kJ / 171kcal
Product Description
- 2 Rice puddings made with double cream and finished with nutmeg.
- British Cream Made with rich double cream and lightly dusted with nutmeg Our chefs based this pudding on a 17th century recipe, recreating a British classic.
Information
Ingredients
INGREDIENTS LIST:
Whole Milk, Double Cream (Milk) (17%), Sugar, Rice (7%), Water, Cornflour, Nutmeg, Flavouring.
Allergy Information
- May contain Almonds, Hazelnuts, Nuts, Peanuts, Pecans and Pistachio Nuts. For allergens, see ingredients in bold. Also, may contain peanuts and nuts.
Storage
Keep refrigerated.
Cooking Instructions
Oven
Temperature: , ,
Instructions: Not suitable for oven heating.
Microwave
Instructions: 800W 1 min 30 secs / 900W 1 min 20 secs
Heat on full power for 1 minute (800W) / 50 seconds (900W).
Stir gently, then heat for a further 30 seconds.
Microwave from frozen
Instructions: Not suitable for microwave heating from frozen.
Cooking Precautions
- Remove outer packaging and lid.
- Instructions stated are for individual heating times only.
- Check food is piping hot throughout before serving.
Produced in
the U.K.
Number of uses
2
Freezing Guidelines
- Suitable for home freezing. Ideally freeze as soon as possible after purchase but always by 'use by' date shown.
Defrosting
- Once defrosted use on the same day and do not refreeze.Follow the preparation guidelines opposite.12
Name and address
- Tesco Stores Ltd.,
- Welwyn Garden City AL7 1GA,
- U.K.
Net Contents
345g e
Nutrition
| Typical Values | Per 100g | One pudding (173g) |
|---|---|---|
| Energy | 716kJ / 171kcal | 1238kJ / 296kcal |
| Fat | 9.3g | 16.1g |
| Saturates | 5.8g | 10.0g |
| Carbohydrate | 19.4g | 33.6g |
| Sugars | 10.5g | 18.2g |
| Fibre | 0.1g | 0.2g |
| Protein | 2.4g | 4.2g |
| Salt | 0.1g | 0.1g |
| *Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
Using Product Information
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