Overview

Can’t decide? This assortment is an excellent way to try all of our favorite treats or makes for a decadent gift.

Includes:
2 - Pineapple Upside-down Cakes: individual cakes with sweet pineapple ring topping, drenched in a rich, brown sugar sauce
2 - Molten Chocolate Lava Cakes: individual bittersweet chocolate cakes with molten chocolate filling
2 - British Sticky Toffee Pudding: individual dense, moist cake served with an intense buttery toffee sauce
2 - Crème Brûlée: individual sweet, creamy custard with a crunchy, caramel topping in ready-to-bake ramekins

Best Sellers Dessert Assortment

Name: Best Sellers Dessert Assortment
SKU: MDS88
Price: 44.95 USD

Item #: MDS88

$44.95

Overview

Can’t decide? This assortment is an excellent way to try all of our favorite treats or makes for a decadent gift.

Reviews Preparation Ingredients

Pineapple Upside Down Cake: Remove all packaging prior to thawing.
Thaw and serve.

Molten Lava Cake: Prepare from frozen.
Conventional Oven: Preheat oven to 350°F. Place on a parchment-lined baking sheet and into the preheated oven. Bake for about 10 minutes.
Microwave Oven: Place one molten chocolate cake on a microwave-safe plate. Microwave for 45 seconds at 850W power (HIGH, adjust depending on the power of your microwave oven).

Sticky Toffee Pudding: Warm the frozen pudding in a preheated oven 350°F for 20 minutes. Containers are oven-proof. Some sauce may leak out; simply scoop up and spoon over the top!

Creme Brulee:
OVEN BROIL (preferred method): From frozen. Do not thaw.
Position oven rack 3-4 inches from broiler element so the top of the Crème Brûlée will be 1-2 inches from the broiler element. Set oven to broil. For electric ovens, let the broiler element preheat for 2 minutes. Remove seal and plastic lid from ramekin and place on baking sheet. Sprinkle one packet of sugar evenly across each Crème Brûlée. Place Crème Brûlée on the positioned oven rack for 3-6 minutes or until the top is golden brown. Ramekin and sugar will be hot. Using caution, remove the baking sheet from the oven and allow Crème Brûlée to stand 6-10 minutes. Sugar topping will harden while custard sets. Serve and Enjoy!

THAW AND SERVE (alternative method): Thaw overnight or 4-5 hours in the refrigerator. Remove seal and plastic lid from the ramekin. Serve cold. A sugar packet is not used for this method of serving. It can be topped with berries. Once thawed, it may be refrigerated for up to 2 days.

Overview

Pineapple Upside Down Cake: Sugar, Pineapple, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Eggs, Soybean Oil, Water, Cherries (Cherries, Sweeteners (Corn Syrup, High Fructose Corn Syrup), Water, Citric Acid, Natural & Artificial Flavors, Potassium Sorbate & Sodium Benzoate (Preservatives), Red 40 (Color), Sulphur Dioxide), Glaze (Sugar, Water, Glucose-Fructose Syrup, Pectin (Gelling Agent), Citric Acid- Trisodium Citrate, Apricot Flavor, Potassium Sorbate (Preservative), FD&C Yellow 6 (Color)), Modified Food Starch (Corn), Dry Whey, Leavening (Baking Soda, Sodium Aluminum Phosphate, Aluminum Sulfate), Vital Wheat Gluten, Salt, Propylene Glycol, Mono & Diglycerides With BHT and Citric Acid as Preservative, Sodium Stearoyl Lactylate, Dextrose, Cornstarch W/Tricalcium Phosphate, Artificial Flavor, Wheat Starch, Citric Acid, Silicon Dioxide, Sodium Sulfate.
Contains: Wheat, Egg, Soybean.

Molten Lava Cake: Egg, Sugar, Chocolate (Cocoa Mass, Sugar, Emulsifier: Soy Lecithin, Natural Vanilla Flavor), Butter, Wheat Flour, Water, Cocoa Powder, Semi Skim Milk Powder.
CONTAINS: EGG, MILK, SOY, WHEAT.

Sticky Toffee Pudding: Date Puree (Water, Dates, Dextrose), Sugar, Enriched Unbleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Whole Eggs, Butter (Pasteurized Cream, Salt), Cream (Cream, Carrageenan), Vanilla Extract (Vanilla, Alcohol), Baking Soda, Baking Powder (Sodium Acid, Pyrophosphate, Sodium Bicarbonate, Potato Starch).
Contains: Milk, Egg and Wheat. Produced on machinery that is also used to process Tree Nuts.

Creme Brulee: Cream Cheese (Pasteurized Milk And Cream, Cheese Culture, Salt, Carob Bean Gum, Guar Gum, Xanthan Gum), Sugar. Heavy Cream {Cream, Milk, Nonfat Milk, Carrageenan, Dextrose). Vanilla Cookie Crumb (Enriched Flour (Wheat Flour. Niacin. Reduced Iron, Thiamine Mononitrate, Riboflavin. Folic Acid], Sugar, Palm Oil, Dextrose. Whey, Salt, Natural Flavor. Baking Soda), Eggs, Water, Less Than 2% Of: Egg Yolks, Sugar. Palm Oil. Water, Soybean Oil. Salt, Natural Flavor, Soy Lecithin, Beta Carotene Color. Vitamin Palmitate A. Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Carrageenan, Konjac Gum, Tara Gum, Dextrose. Vanilla Bean Extractives.
Contains: Egg, Milk, Soy, Wheat.