Syrup Sponge Pudding

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Cooking instructions


Remove from bag, take off the lid and ensure the tins are brought up to room temperature before placing in the oven.

Cook for 35-40 minutes in an oven preheated to 175 C.

(This is based on a fan assisted oven.)

WARNING: The tin will be hot when removed from the oven, take care.

Additional information

The tins contain raw batter; they must be refrigerated. Will keep a minimum of 6 days in the fridge. Can be frozen for up to 3 months uncooked.

Diners in Forman’s restaurant love this showpiece dessert – a classic syrup sponge that cooks in its own iconic tin. Genius.

Simply bake and the sponge will burst out. Great fun.

Serves 1