Potts & Co Hot Chocolate & Salted Caramel Lava Cake
Ingredients – Allergens are Highlighted in Bold
Sponge (70%): Sugar, unsalted butter (milk), free-range pasteurised whole egg, 61% cocoa Colombian dark chocolate (11%) [cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, natural vanilla flavouring], water, plain flour [wheat flour, calcium, iron, niacin, thiamin], Self-raising flour [wheat flour, calcium, iron, niacin, thiamin] self-raising flour, [wheat flour, calcium, iron, niacin, thiamin, raising agents: sodium bicarbonate, calcium phosphate], double cream (milk) (6%), vegetable oil [rapeseed], cocoa powder (1%), raising agent: bicarbonate of soda, Cornish sea salt (0.1%).
Sauce (30%): Double cream (52%) (milk), caramel (38%) (sugar, water), unsalted butter (milk), thickener: corn flour, Cornish sea salt (1%).
Consume within one day of opening.
Made in a kitchen that handles nuts and sesame
TO PREPARE YOUR PUD FROM CHILLED:
Remove the sleeve & lid. Then….
OVEN (Fan Assisted): Preheat to 160°C / gas mark 3. Place pot on a baking tray in the middle of the oven and heat for 12-14 mins.
MICROWAVE (700W Cat C): Heat pot on full power for 45-60 seconds. Allow to stand for 1 minute before serving. Be careful – the pot will be hot. Don’t reheat twice. These instructions are a guide as appliances may vary.