Sweet pastry – flour (GLUTEN), butter (MILK), EGG, castor sugar. Filling – fresh breadcrumbs (GLUTEN) Wheat Flour, Water, Yeast, Salt, Soya Flour, Emulsifier (Mono- and Di-Acetyl Tartaric Acid Esters of Mono- and Di-Glycerides of Fatty Acids), Preservative (Calcium Propionate), Spirit Vinegar, Rapeseed Oil, Flour Treatment Agent (Ascorbic Acid), golden syrup, lemon zest, ground ginger, vanilla (allergens highlighted).
A British classic – individually baked sticky syrup tartlet in a crisp sweet pastry case, flavoured with ginger and lemon zest.
From frozen - preheat oven to 160 deg. C (fan assisted) / 180 deg. C conventional oven / gas mark 4, place tart onto a baking tray and heat for approx. 12-15 minutes, until warm.
Delicious served with whipped cream or your favourite vanilla ice-cream.
Store in the freezer at –18 deg. C or below, use within one month of purchase.
If defrosted keep in refrigerator for up to 3 days.
GLUTEN, MILK, EGG, SOY