Pearce Duff's Blancmange - Butterscotch 35g
LIFE 1m+
95p
27.1p per 10gProduct information
We know how much our customers enjoy the Pearce Duff’s Blancmange range, so we have expanded our range and are excited to introduce Butterscotch!
A traditional milky dessert, follow the instructions then set in the fridge for 3 hours and serve your Pearce Duff’s Butterscotch Blancmange! Enjoy this simple-to-make butterscotch flavour treat and buy one today from Green’s Cakes, you don’t want to miss out!
A real classic, Makes one pint, Suitable for vegetarians
Country of Origin
UAE
Suitable for vegetarians
LIFE 1m+
Product life guaranteed for more than 1 month.
Storage
Ambient Storage
Preparation and Usage
You Will Need
1 pint/568ml of milk.
30 - 40g of sugar (depending on your taste)
For a no added sugar version, use an alternative to cow's milk such as unsweetened almond drink and sweetener.
Preparation Instructions
- Empty the contents of the sachet into a basin, then add the sugar plus 3 tablespoons of the milk. Mix to a smooth paste.
- Take the remaining milk and heat in a saucepan until warm.
- Add a little of the warm milk to the paste, mix, then add the rest and stir well. Return it to the saucepan.
- Bring to the boil, then stirring continuously, simmer gently for at least a minute.
- Rinse your mould (or pudding bowls) with cold water and pour in the liquid.
- Allow to cool to room temperature and pop in the fridge for at least three hours.
- Serve chilled and eat within two days.
1 pint/568ml of milk.
30 - 40g of sugar (depending on your taste)
For a no added sugar version, use an alternative to cow's milk such as unsweetened almond drink and sweetener.
Preparation Instructions
- Empty the contents of the sachet into a basin, then add the sugar plus 3 tablespoons of the milk. Mix to a smooth paste.
- Take the remaining milk and heat in a saucepan until warm.
- Add a little of the warm milk to the paste, mix, then add the rest and stir well. Return it to the saucepan.
- Bring to the boil, then stirring continuously, simmer gently for at least a minute.
- Rinse your mould (or pudding bowls) with cold water and pour in the liquid.
- Allow to cool to room temperature and pop in the fridge for at least three hours.
- Serve chilled and eat within two days.
Package Type
Sachet
Recycling Information
Not currently recyclable
Other Information
Full Product Name:
Ready to Mix Butterscotch Flavour Blancmange
Storage:
Store in a cool, dry place.
Distributor:
Contact Marketing (NI) Ltd,
29 Magherabeg Road,
Randalstown,
County Antrim,
BT41 2PL.
Additional Information:
'Pearce Duff's' is a registered trade mark. Green's Desserts UK Ltd., Registered in England
Ready to Mix Butterscotch Flavour Blancmange
Storage:
Store in a cool, dry place.
Distributor:
Contact Marketing (NI) Ltd,
29 Magherabeg Road,
Randalstown,
County Antrim,
BT41 2PL.
Additional Information:
'Pearce Duff's' is a registered trade mark. Green's Desserts UK Ltd., Registered in England
Brand
Pearce Duff's
Manufacturer
Manufactured on behalf of:
Green's Desserts UK Ltd.
Green's Desserts UK Ltd.
Country of Packing
UAE
Return To Address
Consumer Services Green's Desserts UK Ltd.,
Thurcroft,
Rotherham,
South Yorkshire.
S66 9ER.
www.greenscakes.co.uk
Thurcroft,
Rotherham,
South Yorkshire.
S66 9ER.
www.greenscakes.co.uk
Typical Values | Per 100g | Per Avg Serving 136g |
---|---|---|
Energy kJ | 374kJ | 509kJ |
Energy kcal | 88kcal | 120kcal |
Fat | 1.6g | 2.2g |
of which saturates | 1.0g | 1.3g |
Carbohydrate | 15g | 21g |
of which sugars | 10g | 13g |
Protein | 3.2g | 4.3g |
Salt | 0.10g | 0.14g |
Prepared as per pack instructions using 30g of sugar and semi-skimmed cow's milk | ||
An average serving is calculated as 1/4 of the blancmange |
Ingredients
Cornflour, Colour: Caramelised Sugar Syrup, Maltodextrin, Flavouring
Allergen Information
May Contain Eggs, May Contain Milk, May Contain Nuts, May Contain Oats, May Contain Peanuts, May Contain Wheat
Allergy Information
May contain Wheat, Oats, Milk, Egg, Tree Nuts and Peanuts.
Dietary Information
Suitable for Vegetarians
Categories
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