Gooey Ginger Torte

Is it possible to choose a more indulgent pudding than an outrageously sticky ginger torte? From the first spoonful you get a mouthful of light ginger sponge and when you combine that with lashings of extra sauce and perhaps a splash of ice cream on top it’s a win, win. Serves 6 or 12
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Biscuit crumb (contains wholemeal wheat flour, English salted butter, British white sugar, semolina, cornflour, Herefordshire cream, Herefordshire free-range egg yolk, baking powder), Ginger crush (13%) (contains stem ginger, sugar, water), water, plain wheat flour, British white sugar, brown sugar, Herefordshire free-range eggs, Herefordshire cream, ground ginger (1%) (contains naturally occurring sulphites, bicarbonate of soda, baking powder

This pudding is already cooked so just needs warming through. Remove all packaging when frozen and place on a flan dish. Defrost for 3-4 hours at room temperature or 6 hours in the fridge. Preheat oven to 180°C electric, 160°C fan, gas mark 5. Place flan dish in the centre of the oven and warm through for 20 minutes. Allow to stand for 2 minutes before serving.

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Minimum order of 24 for 100ml tubs. Minimum order of 6 for 500ml tubs. Minimum order of 2 for 2L tubs. Flavours can be mixed and matched. Minimum order of £25.00 for frozen desserts. Standard delivery is £15 or free delivery for orders over £70.