Pearce Duff's Strawberry Blancmange 35G

Pearce Duff's Strawberry Blancmange 35G
£ 0.30
£0.86/100g

Product Description

  • Ready to Mix Strawberry Flavour Blancmange
  • One pint sachet
  • Natural flavours
  • No preservatives
  • Pack size: 35g

Information

Ingredients

Cornflour, Flavouring, Colours: Carmine, Annatto

Allergy Information

  • This product is manufactured on a site that also produces Wheat Flour

Storage

Store in a cool, dry place.

Preparation and Usage

  • Preparation Instructions
  • All you need is 1 pint (568 ml) milk
  • 30-45 g (2-3 tablespoons)
  • Sugar (depending on your taste)
  • Preparation time 10 mins.
  • Ready to eat in 4 hours.
  • Empty the contents of the sachet into a basin, then add the sugar plus 3 tablespoons of the milk. Mix to a smooth paste.
  • Take the remaining milk and heat in a saucepan until warm.
  • Add a little of the warm milk to the paste, mix, then add the rest and stir well.
  • Return it to the saucepan.
  • Bring to the boil, then stirring continuously, simmer gently for at least a minute.
  • Rinse your mould (or pudding bowls) with cold water and pour in the liquid.
  • Allow to cool to room temperature and pop in the fridge for at least three hours.
  • Serve chilled and eat within two days.

Number of uses

Sachet serves 4

Additives

  • Free From Preservatives

Name and address

  • Green's Desserts UK Ltd.,
  • Thurcroft,
  • Rotherham,
  • South Yorkshire,
  • S66 9ER.

Return to

  • Consumer Services,
  • Green's Desserts UK Ltd.,
  • Thurcroft,
  • Rotherham,
  • South Yorkshire,
  • S66 9ER.

Net Contents

35g ℮

Nutrition

Typical ValuesPer 100 gPer Serving (138 g)
Energy kJ376 kJ520 kJ
Energy kcal89 kcal123 kcal
Fat 1.8 g2.5 g
of which Saturates 1.1 g1.5 g
Carbohydrates15.0 g20.7 g
of which Sugars 7.5 g10.4 g
Protein 3.1 g4.3 g
Salt 0.1 g0.2 g
This information is based on the product made up according to the preparation instructions using semi skimmed milk and 45 g (3 tablespoons) of sugar--
Sachet serves 4--

Using Product Information

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