Sugar, Modified Starch, Gelling Agents: Carrageenan, Calcium Acetate, Potassium Chloride; Colours: Annatto Norbixin, Curcumin; Flavouring, Acid: Citric Acid.
Allergen Information: May contain, wheat, oats, milk tree nuts & peanuts.
Suitable for vegetarians.
Typical values per 100g
Energy: 309 kJ / 72 kcal
of which saturates: 0.1g
of which sugars: 16g
This information is based on the product made up according to the preparation instructions using water only.
Drain the contents of a can of fruit (syrup or natural juice) and set liquid aside. Fill the flan case with fruit pieces (or use fresh fruit).
Place the contents of the sachet in a saucepan with:
If using canned fruit: 100ml of syrup or fruit juice, and 100ml of water
If using fresh fruit: 200ml of water and 25g of sugar
Heat to boiling whilst stirring continuously. Boil for 1 minute.
To avoid seeping into the flan base, the glaze should be cool but not set when poured over the fruit. Stirring frequently, allow the jel to cool for approximately 10 minutes.
Spoon over the fruit and allow to set in a cool place until the jel is firm.