Syrup sponge 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 | 385 kcal | 19% |
| Fat | 14.5 g | 21% |
| of which saturates | 5.6 g | 28% |
| Carbohydrate | 60.5 g | 23% |
| of which sugars | 35.0 g | 39% |
| Fibre | 2.0 g | — |
| Protein | 2.0 g | 4% |
| Salt | 0.90 g | 15% |
Open Food Facts, ODbL, record updated 6 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Invert Sugar Syrup 33% (Invert Sugar Syrup, Water, Cornflour), Sugar, Pasteurised Egg, Palm Oil, Rice Flour, Humectant (Glycerol), Rapeseed Oil, Potato Starch, Tapioca Starch, Water, Maize Flour, Raising Agents (Calcium Phosphate, Sodium Bicarbonate), Flavouring, Cornflour, Acidity Regulator (Citric Acid), Stabiliser Xanthan Gum), Salt, Preservative (Potassium Sorbate).
- E202Potassium sorbatePreservative
- E330Citric acidAntioxidant · Sequestrant
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E422GlycerolHumectant · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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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