Decadent Dessert Sampler

Serves 6: Preparation and Serving Instructions

Molten Chocolate Cakes: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.

Crème Brûlée:
Oven Broil (Preferred): From Frozen. Do not thaw. Position oven rack 3-4 inches from broiler element so the top of the Crème Brûlée will be 1-2 inches from the broiler element. Set oven to broil. For electric ovens, let the broiler element preheat for 2 minutes. Remove seal and plastic lid from ramekin and place on baking sheet. Sprinkle one packet of sugar evenly across each Crème Brûlée. Place Crème Brûlée on the positioned oven rack for 3-6 minutes or until the top is golden brown. Ramekin and sugar will be hot. Using caution, remove the baking sheet from the oven and allow Crème Brûlée to stand 6-10 minutes. Sugar topping will harden while custard sets. Serve and Enjoy!
Thaw and serve (Alternative): Thaw overnight or 4-5 hours in the refrigerator. Remove seal and plastic lid from the ramekin. Serve cold. A sugar packet is not used for this method of serving. It can be topped with berries. Once thawed, it may be refrigerated for up to 2 days.

Individual Sticky Toffee Pudding:
Keep frozen until ready to use. Thaw overnight under refrigeration.
Conventional Oven: Preheat oven to 325°. Remove lid and place tray onto a baking sheet. Bake for 10 to 15 minutes or until fully heated throughout. Remove from the oven. The bottom of the pudding should be very warm. If not, return to the oven for 5 more minutes. Invert pudding onto plate. Eat as is or serve with vanilla ice cream or whipped cream. Pudding may remain refrigerated for up to one week.
Microwave: Remove lid and microwave tray for 45 seconds or until heated throughout. The bottom of the pudding should be very warm. If not return to the microwave for 10-15 seconds. Invert pudding onto plate. 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.

Serves 6: Ingredients and Allergens

Individual Sticky Toffee Pudding:
Dark Brown Sugar, Butter (pasteurized cream, natural flavorings), Water, Date Paste, Enriched Wheat Flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Malted Barley Flour, Turbinado Sugar, Cream, Eggs, Molasses, Golden Syrup, Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), Baking Soda, Natural Vanilla Flavoring (water, grain alcohol, vegetable glycerin), Kosher Salt (salt, yellow prussiate of soda).
Contains: Eggs, Milk, Wheat.