2 syrup sponge puddings
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 341 kcal | 17% |
| Fat | 9.8 g | 14% |
| of which saturates | 5.0 g | 25% |
| Carbohydrate | 59.3 g | 23% |
| of which sugars | 19.0 g | 21% |
| Fibre | 0.57 g | — |
| Protein | 3.5 g | 7% |
| Salt | 0.95 g | 16% |
Open Food Facts, ODbL, record updated 19 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Colden Syrup (Invert Sugar Syrup) Wheatflour contains Cluten (with) per per 105g Wheatflour, Calcium Carbonate, Iron, Niacin, pudding Thiamin) Sugar Pasteurised Egg Unsalted 1583 Butter (Milk) Whole Milk Palm Oil Rapeseed Oil 376 Raising Agent: E450, E501 Cornflour Emulsifier: E471 Natural Flavouring
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E501Potassium carbonatesStabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
47% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Pastries” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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