Top-Rated Desserts Sampler

Our Top-Rated Desserts Sampler includes an item with revised preparation instructions. You may receive the original or revised version for your order. Please see below for details.

Sticky Toffee Pudding: Reheat pudding from thawed and remove lid before placing in oven or microwave.
Oven: Preheat conventional oven to 325° and cook for 10 to 15 mins. The bottom of the pudding should be very warm. If not, return the pudding to the oven for 5 more minutes or until fully heated throughout.
Microwave: Microwave thawed pudding for 45 seconds. The bottom of the pudding should be very warm. If not, return the pudding to the microwave and heat at 15 second intervals or until the pudding is fully heated throughout.
When pudding is fully reheated, invert pudding onto plate and eat as is or serve with vanilla ice cream or whipped cream.
Pudding may remain refrigerated for up to one week. Microwave and oven temperatures vary, adjust cooking time accordingly.

Molten Chocolate Cakes:
Original: Prepare Molten Chocolate Cakes from frozen. Do not refreeze after thawing.
Conventional Oven: Preheat oven to 410°F. Place Molten Chocolate Cakes on a parchment-lined baking sheet and into the preheated oven. Bake for about 10 minutes.
Microwave Oven (800W): Place one Molten Chocolate Cake on a microwave-safe plate. Microwave the cake for 35-40 seconds. Adjust depending on the power of your microwave oven.
OR
Revised: Do not refreeze after thawing.
Thaw and Serve: Thaw frozen cakes in the refrigerator for 2 hours.
Conventional Oven: Bake from frozen. Preheat oven to 350°F. Place cakes on a parchment-lined baking sheet and into the preheated oven. Bake for 17 minutes.
Microwave Oven: Place frozen cake on a microwave-safe plate. Microwave for 50-55 seconds. Adjust depending on the power of your microwave oven.

Pineapple Upside Down Cake: Keep frozen until ready to use.
Oven: Remove film from container and place frozen cakes in cups right side up on sheet tray. Bake at 350°F for 14-16 minutes. Let cake stand in cup for 2 minutes. To serve, invert cakes onto serving plate and remove cups.
Microwave: Remove film from container and place frozen cake in cup right side up on a microwave-safe plate. Heat on high for 50-60 seconds. To serve, immediately invert cake onto serving plate and remove cup.
Note: Heating times vary depending on equipment, use these as guidelines only.

Sticky Toffee Pudding: Water, Butter, Dates, Wheat Flour (niacin, reduced iron, thiamine, riboflavin, folic acid), Malted Barley Flour, Raw Sugar, Sugar, Cream, Eggs, Molasses, Golden Corn Syrup, Baking Powder (sodium acid, pyro- phosphate, sodium bicarbonate, corn starch, mono-calcium phosphate), Baking Soda, Vanilla, Kosher Salt.
Contains: Eggs, Milk, Wheat.

Molten Chocolate Cakes: Whole Eggs, Sugar, Vegetable Oils (Rapeseed, Sunflower), Wheat Flour, Dark Chocolate Coating (Cocoa Mass, Sugar, Emulsifier: Lecithins, Natural Vanilla Flavor), Water, Low-fat Cocoa Powder, Baking Powder (Raising Agent: Diphosphates - Sodium Carbonates, Wheat Starch), Salt.
Contains: Eggs, Wheat.

Pineapple Upside Down Cakes: Pineapple, Brown Sugar, Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Butter (Cream, Salt), Eggs, Buttermilk (Partly Skimmed Milk, Salt, Bacterial Culture), Water, Modified Tapioca Starch, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Corn Starch, Calcium Sulphate, Monocalcium Phosphate), White Vinegar, Natural Vanilla Flavor, Salt, Baking Soda.
Contains: Eggs, Milk, Wheat.