Please Note: The details above are correct as of 3 December 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).įull Fat Cheese (27%) (Skimmed Milk, Cream ), Permeate, Salt, Modified Tapioca Starch, Stabiliser Blend (Xanthan Gum, Locust Bean Gum)), Sour Cream (Skimmed Milk, Cream, Starter Culture), Digestive Biscuit Crumb (17%) ( Wheat Flour (Calcium Carbonate, Iron, Thiamine, Nicotinamide), Sugar, Palm Oil, Invert Sugar Syrup, Rapeseed Oil, Raising Agent: Sodium Bicarbonate, Salt), Caster Sugar, Free Range Pasteurised Whole Egg, Salted Butter, Dark Chocolate (3%) (Cocoa Mass (50%), Sugar (49.5%), Emulsifier: Soya Lecithin, Natural Vanilla Flavouring), Blackberries (2%), Blackcurrants (2%), Redcurrants (2%), Cherry Curd (2%) (Cane Sugar, Pasteurised Free Range Egg, Pasteurised Free Range Egg Yolk, Butter ( Milk, Salt), Concentrated Sour Cherry Juice, Natural Flavour, Gelling Agent: Citrus Pectin, Acidity Regulator: Citric Acid), Cranberries (2%), Water, Vanilla Extract (Mono-Propylene Glycol, Vanilla Flavouring), Lemon Zest, Light Brown Sugar (Sugar, Cane Molasses). We never put additives or preservatives into our food. Sprinkle gelatine over the water in small heathproof jug stand jug in small saucepan of. Meanwhile, beat cheese, sugar and juice in small bowl with electric mixer until smooth and creamy transfer to large bowl. Cover, refrigerate 30 minutes or until firm. ![]() ![]() AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME. Using one hand, press crumb mixture evenly over base and side of 21cm springform tin.
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