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Steak & Kidney Suet Pudding (Wrights)
Code
203348C
VAT: 0.00%
Brand: Wrights
Steamed, traditional suet puddings filled with diced beef and kidney in a classic rich, meaty gravy, offering generous plate coverage.
Contains
Cereal, Gluten
Does Not Contain
Celery, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Nuts, Peanuts, Sesame, Sulphur Dioxide, Soya
Storage Instructions
Store below -18ºC. Once defrosted DO NOT re-freeze.
Handle with care.
Handle with care.
Directions For Use
Reheating Guidelines:
Microwave from Frozen
(Based on a 1000 watt microwave)
1. Place pudding in microwave upside down in its pot. Heat on full power for 3 minutes.
2. Turn pudding upright and heat again for 3-4 minutes.
3. Rest for 2 minutes, decant from pot and serve.
Ensure product is piping hot throughout before serving.
Microwave from Frozen
(Based on a 1000 watt microwave)
1. Place pudding in microwave upside down in its pot. Heat on full power for 3 minutes.
2. Turn pudding upright and heat again for 3-4 minutes.
3. Rest for 2 minutes, decant from pot and serve.
Ensure product is piping hot throughout before serving.
Product Ingredients
Water, Wheat Flour (Wheat Flour, Calcium Carbonate, Folic Acid, Niacin, Iron, Thiamin), Beef (17%), Ox Kidney (9%), Beef Suet (Beef Fat, Wheat Flour (Wheat Flour, Calcium Carbonate, Folic Acid, Niacin, Iron, Thiamin)), Vegetable Oils (Palm Oil, Rapeseed Oil), Thickener (Acetylated Distarch Adipate), Salt, Raising Agents (Disodium Diphosphate, Sodium Bicarbonate), Malted Barley Extract, Colour (Plain Caramel), White Pepper.
Typical Values per 100g/ml
Based on a reference intake of an average adult (8400kJ/2000kCal) diet
Energy
252 kcal / 1022 kJ
Fat
14.7 g
of which saturates
7.1 g
Carbohydrates
21.7 g
of which sugars
0.3 g
Fibre
1.1 g
Protein
7.7 g
Salt
1.11 g
All product information is correct at time of upload. Information may change so please check the packaging before use.
If allergen information is not presented here, please obtain it from the product packaging or speak with our QA Department.