Super simple Kandy Kitchen Creations Puddings
Super simple Kandy Kitchen Creations Puddings
Super simple Kandy Kitchen Creations Puddings
Super simple Kandy Kitchen Creations Puddings
Super simple Kandy Kitchen Creations Puddings
Super simple Kandy Kitchen Creations Puddings
Super simple Kandy Kitchen Creations Puddings
Super simple Kandy Kitchen Creations Puddings
Super simple Kandy Kitchen Creations Puddings
Super simple Kandy Kitchen Creations Puddings
Super simple Kandy Kitchen Creations Puddings
Super simple Kandy Kitchen Creations Puddings
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Super simple Kandy Kitchen Creations Puddings

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Super Simple

Soups, Stews & Risotto

Natural, Hearty, Tasty Family Meals – Just add water. Gluten Free and Vegan options available and slimming club friendly!

Biscoff Rocky Road

Ingredients: Plain chocolate chips (Sugar, Cocoa Mass, Cocoa Butter, Non-hydrogenated vegetable fat, emulsifier: Soya Lecithin), digestive biscuits (Fortified Wheat flour (Wheat flour, calcium Carbonate, Iron, Niacin, Thiamin ) Palm Oil, Wholemeal Wheat flour, Sugar, partially inverted sugar syrup, Raising Agents: Sodium Carbonate, Ammonium Carbonates, salt), caramelised biscuits (wheat flour, sugar, vegetable oils (palm and rapeseed) candy sugar syrup (sugar, water) raising agent: sodium carbonates; salt, cinnamon), mini marshmallows (glucose – fructose syrup, sugar, water, gelatine, artificial caking agent: maize starch, flavouring, colours E100, E120, E131)

To make: Remove the chocolate from the top of the packet and add this to a bowl with 100g of butter/margarine and melt together. When melted, add the rest of the packet contents to the bowl and mix together well, being careful not to crush the biscoff biscuits any further. Spoon into a lined dish and press down well. Place into the fridge to set.
Alternatively, you can mix half the melted chocolate into the dry ingredients and pour the rest over the top then place in the fridge to set. Enjoy!

Allergens: in bold,
Please also note these are not suitable for vegetarians due to the geletin in the marshmallows

Nutritional information: (per biscuit based on 16 per pack)
Energy kj 515, kcal 122, Fat 6g, of which saturates 3g, Carbohydrate 16g, of which sugars 11g, Fibre 0g, Protein 1g, Salt 0g.

 

Chocolate Brownies

Ingredients include: - Plain flour (Fortified wheat flour, calcium carbonate, iron, niacin, thiamin), brown sugar, white sugar, plain chocolate chips (Sugar, Cocoa Mass, Cocoa Butter, Non-hydrogenated vegetable fat, emulsifier: Soya Lecithin), cocoa powder (potassium carbonates, potassium hydroxide), salt

To make: Mix together 3 large eggs, 1 tsp vanilla essence, 2/3rds cup vegetable oil.
Preheat oven to 180 c. Add packet contents to wet ingredients and mix well.
Spread evenly in a lined baking tray, approx. 9” square. Bake for 25 mins. Cool on wire rack, before cutting into squares.

Allergens: in bold

Nutritional Values  (per portion based on 16 per pack)
Energy kj 550, kcal 130,
Fat 3g, of which saturates 2g,
Carbohydrate 24g, of which sugars 17g,
Fibre 1g,
Protein 2g,
Salt 0g.

Chocolate Chip Cookies

Ingredients include: Plain flour (Fortified wheat flour, calcium carbonate, iron, niacin, thiamin) , brown sugar, oats (Oats, may also contain Barley, Rye, Wheat), , plain chocolate chips (Sugar, Cocoa Mass, Cocoa Butter, Non-hydrogenated vegetable fat, emulsifier: Soya Lecithin), baking powder, salt, cinnamon.

To make: Preheat oven to 175c. Beat 140g butter, 1 egg, 2tbsp water, and 3/4 tsp vanilla essence. Add the pack contents and mix well. Drop rounded tbsp of mixture onto baking tray approx. 2” apart. Bake 10-15 mins until golden brown. Cool on wire rack.

Allergens: in bold

Nutritional Information: per cookie, based on 24 per pack
Energy kj 318, kcal 75,
Fat 1g, of which saturates 1g,
Carbohydrate 15g, of which sugars 7g,
Fibre 0g,
Protein 1g,
Salt 0g

Chocolate Orange Brownies

Ingredients: Plain flour (Fortified wheat flour, calcium carbonate, iron, niacin, thiamin), brown sugar, white sugar, cocoa powder (potassium carbonates, potassium hydroxide), “Terrys Chocolate Orange” pieces (sugar, cocoa mass, coco butter, skimmed milk, whey powder (from milk), vegetable fats (palm shea) milk fat,emulsifiers (soya lecithin, E476), orange oil flavouring), plain choc chips (Sugar, Cocoa Mass, Cocoa Butter, Non-hydrogenated vegetable fat, emulsifier: Soya Lecithin), salt.

To make
: Mix together 3 large eggs, 1 tsp vanilla essence, 2/3rds cup vegetable oil. Preheat oven to 180 c. Add packet contents to wet ingredients and mix well. Spread evenly in a greaseproof-lined baking tray, approx. 9” square. Bake 25-30 mins. Cool on wire rack, before cutting into squares.

Allergens
: in bold

Makes 16-32 portions (depending on how big you like your brownies!).

Nutritional Information (per portion based on 16 per pack)
Energy kj 552, kcal 131,
Fat 3g, of which saturates 2g,
Carbohydrate 24g, of which sugars 17g,
Fibre 1g,
Protein 2g,
Salt 0g.

Coconut Crunch

Ingredients: Plain chocolate chips (Sugar, Cocoa Mass, Cocoa Butter, Non-hydrogenated vegetable fat, emulsifier: Soya Lecithin), self-raising flour (wheat flour, calcium carbonate, iron, niacin, thiamin) raising agents: sodium carbonates, calcium phosphates), caster sugar, desiccated coconut, crushed cornflakes (96% corn, barley malt extract, salt) , cocoa powder (potassium carbonates, potassium hydroxide)

To make: Pre-heat your oven to 180 degrees. Remove the pack of chocolate from the top of the packet as you'll need this later. Empty all the dry ingredients into a bowl and mix well add 125g of melted butter and stir well. Press into a pre-lined baking tray about 9x9" or a swiss roll tin if you like a thinner base. Bake for 20-22 minutes, the top should still feel soft. Remove the tin from the oven and leave to cool slightly whilst you melt the chocolate. Spread the chocolate over the top of the cake and leave to set. Slice into pieces before it's completely cool as it will cut easier whilst soft. (if you have some, feel free to sprinkle some icing sugar on the top)

Allergens: in bold

Nutritional information: (per slice based on 12 per pack)
Energy kj 683, kcal 163,
Fat 7g, of which saturates 5g,
Carbohydrate 22g, of which sugars 13g,
Fibre 1g,
Protein 2g,
Salt 0g.

Fruity Flapjack

Ingredients: Rolled oats (Oats, may also contain Barley, Rye, Wheat), soft brown sugar, sultanas, apricots

To make: cover a swiss roll tray with greaseproof paper. Turn oven on to 160/140 degrees/gas 3. Melt 125g butter in your pan and turn off the heat, add all the dry ingredients to the pan and mix together, then add in 2 tablespoons of syrup or honey and mix well. Spoon the sticky mixture into the prepared tray and press down well so there are no air pockets.
Bake for 20 - 25 minutes (although its probably ready at 20 mins) and although the sides will be starting to crisp it will still be soft and gooey. Take the flapjack from the oven and leave to cool. It will stay sticky but will be harder to touch once it is cold. Slice to required number of pieces whilst still slightly warm. Keep in an airtight container.

Allergens: In bold

Nutritional Information: Per biscuit, based on 12 per pack
Energy kj 505,kcal 119,
Fat 1g, of which saturates 0g,
Carbohydrate 24g, of which sugars 14g,
Fibre 2g,
Protein 2g,
Salt 0g

Honeycomb Tiffin

Ingredients: Plain chocolate chips (Sugar, Cocoa Mass, Cocoa Butter, Non-hydrogenated vegetable fat, emulsifier: Soya Lecithin), digestive biscuit (Fortified Wheat flour (Wheat flour, calcium Carbonate, Iron, Niacin, Thiamin) Palm Oil, Wholemeal Wheat flour, Sugar, partially inverted sugar syrup, Raising Agents: Sodium Carbonate, Ammonium Carbonates, salt) , honeycomb pieces (sugar, glucose syrup, vegetable fat (palm oil), raising agent: sodium bicarbonate), mini marshmallows (glucose – fructose syrup, sugar, water, gelatine, artificial caking agent: maize starch, flavouring, colours E100, E120, E131)

To make: Melt 100g of butter or margarine with the chocolate chips in a microwave for around 1 minute (or in a bowl over a pan of water).
Add the packet contents and mix well. Scoop mix into a dish or tray and push down well. Place into a fridge to harden for a couple of hours.

Allergens: in bold
Not suitable for vegetarians due to the pork gelatine in the marshmallows.

Makes 16+ biscuits

Nutritional Information: per portion based on 16 biscuits per pack
Energy kj 569, kcal 110,
Fat 5g, of which saturates 3g,
Carbohydrate 14g, of which sugars 11g,
Fibre 0g,
Protein 1g,
Salt 0g

Lakeland Ginger Shortbread

Description

Ingredients: Plain Flour (Fortified wheat flour, calcium carbonate, iron, niacin, thiamin), wholemeal flour (wholemeal wheat flour), brown sugar, oats (Oats, may also contain Barley, Rye, Wheat), ginger, baking soda.

To make: Pre-heat oven to 180˚/160˚ fan. Line a 20×30 tray with greaseproof paper. Tip packet into a bowl and mix. Add 150g chopped up butter and rub into the dry mix until you reach breadcrumbs. Set 4 tbsp aside and put the rest of the mix into the tray and squash in with the back of a spoon. Sprinkle the remaining mix over the top. Cook for 25 mins. Place on a wire rack, cut into 16 slices. Leave to cool

Allergens: In bold

Nutritional Information: (per slice based on 16 per pack)
Energy kj 467, kcal 110,
Fat 1g, of which saturates 0g,
Carbohydrate 23g, of which sugars 8g,
Fibre 2g,
Protein 3g,
Salt 0g.

Rocky Road

Ingredients: Dark choc chips (Sugar, Cocoa Mass, Cocoa Butter, Non-hydrogenated vegetable fat, emulsifier: Soya Lecithin) , digestive biscuit (Fortified Wheat flour (Wheat flour, calcium Carbonate, Iron, Niacin, Thiamin ) Palm Oil, Wholemeal Wheat flour, Sugar, partially inverted sugar syrup, Raising Agents: Sodium Carbonate, Ammonium Carbonates, salt), sultanas, marshmallow (glucose – fructose syrup, sugar, water, gelatine, artificial caking agent: maize starch, flavouring, colours E100, E120, E131)

To make: Melt the chocolate with 100g of marg/butter and then either..
a) mix all the dry ingredients into all the chocolate, press it into a tin and place in the fridge.
or b) mix half the chocolate with the dry ingredients, press into a tray and then spread the rest of the chocolate over the top. Place into fridge until firm.
When set, enjoy!

Allergens: in bold
Not suitable for vegetarians due to the geletin in the marshmallows

Nutritional Information: (per biscuit, based on 16 biscuits per pack)
Energy kj 569, kcal 135
Fat 6g, of which saturates 3g,
Carbohydrate 18g, of which sugars 13g,
Fibre 1g,
Protein 2g,
Salt 0g

Traditional Gingerbread

Ingredients include: Plain flour (Fortified wheat flour, calcium carbonate, iron, niacin, thiamin) brown sugar, ginger, cloves, cinnamon and all-spice, baking powder and baking soda.

To make our delicions gingerbread .... Mix together contents of the packet and add 1/3 cup of softened butter, half cup of treacle and 1 beaten egg. Mix well into a dough and put in fridge for an hour. Pre-heat oven to 175c. Roll dough to a quarter inch thick and a use cutter to make shapes. Bake for no more than 10-12 mins. Leave to cool, enjoy!

Allergens: in bold

Nutritional Information: per biscuit based on 18 biscuits per pack:
Energy kj 396, kcal 93,
Fat 0g, of which saturates 0g,
Carbohydrate 21g, of which sugars 7g,
Fibre 1g,
Protein 2g,
Salt 0g

White Chocolate and Cranberry Cookies

Ingredients include: Plain flour (Fortified wheat flour, calcium carbonate, iron, niacin, thiamin), brown sugar, oats (Oats, may also contain Barley, Rye, Wheat), white chocolate chips (sugar,cocoa butter, full cream milk powder, whey powder (milk), vegetable fats (blend of palm, sal, shea, mango kernel oils) emulsifier: soya lecithin, natural flavoring), dried cranberries. baking powder, salt, cinnamon,

To make: Preheat oven to 175c. Beat 140g butter, 1 egg, 2tbsp water, and 3/4 tsp vanilla essence. Add the pack contents and mix well. Drop rounded tbsp. of mixture onto baking tray approx. 2” apart. Bake 10-15 mins until golden brown. Cool on wire rack.

Allergens: in bold

Nutritional Information: per cookie based on 24 cookies per pack
Energy kj 307, kcal 72,
Fat 1g, of which saturates 0,
Carbohydrate 15g, of which sugars 7g,
Fibre 1g,
Protein 1g,
Salt 0g