Sticky Toffee Pudding
Prefix 505 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 388 kcal | 19% |
| Fat | 23.3 g | 33% |
| of which saturates | 13.7 g | 69% |
| Carbohydrate | 42.6 g | 16% |
| of which sugars | 28.8 g | 32% |
| Protein | 2.7 g | 5% |
| Salt | 0.00 g | 0% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Double Cream [Milk], Dark Brown Sugar, Self Raising Flour (Fortified Wheat Flour (with added Calcium Carbonate, Iron, Niacin, Thiamin), Raising Agents (Monocalcium, Sodium Bicarbonate)), Dates (12%) (Rice Flour, Cottonseed Oil), Water, Salted Butter [Milk] (9%), Free Range Pasteurised Egg, Caster Sugar, Unsalted Butter (6%) [Milk], Coffee Essence (Sugar, Water, Chicory Extract, Dried Coffee Extract), Raising Agent: Bicarbonate of Soda, Vanilla Extract (Extract of Pure Bourbon Vanilla Beans (Water, Alcohol (35% Vol.), Vanilla Bean Extractives), Sugar), Ground Ginger [Sulphites].
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
79% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Desserts” →
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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