Overview

Our most highly rated desserts combined into one convenient sampler. No need to choose; with this selection you get some of each, all winners.

Includes:
Two Pineapple Upside Down Cakes (5 oz. each): moist cake with a sweet pineapple ring topping, drenched in a rich, brown sugar sauce
Two Molten Chocolate Cakes (3.5 oz. each): rich cake with a pronounced bittersweet chocolate flavor and molten filling
Two Sticky Toffee Puddings (3.5 oz. each): dense, moist cake served with an intense buttery toffee sauce

Top-Rated Desserts Sampler

Name: Top-Rated Desserts Sampler
SKU: BSD33
Price: 39.95 USD

Item #: BSD33

$39.95

Serves up to 6

Six individual desserts

Ready to bake

Oven to table in under 30 minutes

Overview

Our most highly rated desserts combined into one convenient sampler. No need to choose; with this selection you get some of each, all winners.

Reviews Preparation Ingredients

Sticky Toffee Pudding
Warm the frozen pudding in a preheated oven 350°F for 20 minutes. Containers are oven-proof. Some sauce may leak out, simply scoop up and spoon over the top!

Molten Chocolate Cakes Prepare from frozen.
Conventional Oven: Preheat oven to 350°F. Place on a parchment-lined baking sheet and into the preheated oven. Bake for 16-18 minutes.
Microwave Oven: Place one molten chocolate cake on a microwave-safe plate.Microwave for 40-50 seconds at 750W power (HIGH, depending on the power of your microwave oven).

Pineapple Upside Down Cakes 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 375°F for 14-16 minutes. To serve, immediately invert cakes onto serving plates and remove them from the cups.
MICROWAVE: Remove film from container and place the frozen cake in cup right side up on a microwave-safe plate. Heat on high for 45-50 seconds. To serve, immediately invert the cake onto a serving plate and remove the cup. Note: Heating times vary depending on equipment, use these as guidelines only.

Overview

Sticky Toffee Pudding: Date Puree (Water, Dates, Dextrose), Sugar, Enriched Unbleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Whole Eggs, Butter (Pasteurized Cream, Salt), Cream (Cream, Carrageenan), Vanilla Extract (Vanilla, Alcohol), Baking Soda, Baking Powder (Sodium Acid, Pyrophosphate, Sodium Bicarbonate, Potato Starch).
Contains: Milk, Egg and Wheat.
Produced on machinery that is also used to process Tree Nuts.

Molten Chocolate Cakes: Whole Eggs, Sugar, Butter (Milk), Sunflower Oil, Wheat Flour (Gluten), Dark Chocolate Coating (58% Cocoa) 8.2% (Cocoa Mass, Sugar, Cocoa Butter, Emulsifier: Soya Lecithin), Cocoa Powder 3.9%, Semi-Skimmed Milk, Baking Powder (Wheat Starch (Gluten), Diphosphate, Sodium Carbonate).
Contains: Milk, Wheat, Soy, Egg.

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.