A traditional Julian Carter recipe. Full of Fruit which have been soaked in English Breakfast Tea. The Dough is enriched with Milk, Eggs and Sugar.
INGREDIENTS & ALLERGENS: Wheat Flour, Milk, Currants (Sulphites), Sultanas (Sulphites), Butter (Milk), Sugar, Orange Peel, Lemon Peel, Glucose Syrup, Sucrose, Citric Acid (E330), Sulphur Dioxide (E220), Potassium Sorbate (E202) (Sulphites), Water, Egg, Yeast, Salt, Allspice, Tea. For allergens, including cereals containing gluten, see ingredients in bold.
PLEASE NOTE: ALL PRODUCTS ARE MADE IN AN ENVIRONMENT WHERE NUT PRODUCTS ARE PRODUCED.
Tea Cake
Typical Values (Per 100g): Energy (kj) - 1250.82, Energy (kcal) - 296.38, Fat (g) - 8.65, Saturates (g) - 0.56, Carbohydrate (g) - 52.85, Total Sugars (g) - 21.79, Protein (g) - 2.22, Salt (g) - 1.05.