Bakels
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Sticky date pudding, warm from the oven with butterscotch sauce poured over the top. The mix already has real date pieces through it, so a full tray is ready for the oven after a minute of mixing with eggs and water.
Bake individual puddings for the dessert menu, slice a tray bake for the café counter, or layer it with caramel buttercream for a sticky date celebration cake. Serve it warm with vanilla ice cream through the cooler months, and it'll earn a permanent spot on the specials board.
Perfect For
- Sticky date puddings
- Café tray bakes
- Restaurant desserts
- Sticky date layer cakes
Ingredients: Wheat Flour, Sugar, Dates (14%), Maltodextrin, Vegetable Fat (Vegetable Oil, Emulsifiers (471, 477), Antioxidant (307)), Milk Solids, Raising Agents (450, 500, 541), Salt, Colour (150c), Spice, Vegetable Gum (415), Preservative (202), Acidity Regulator (330), Malt Extract (Barley).
Allergens: Contains Wheat, Gluten, Milk and Barley. May be present due to shared equipment: Egg, Soy and Sulphites.
Dietary Information: Halal.
Weight: 10kg
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Directions for Use
You'll need (per 1kg of mix): 1kg cake mix, 133g egg (approx. 3 medium eggs), 333ml water (amount may vary).
- Preheat oven to 170°C.
- Place the mix, egg and water into a mixing bowl.
- Blend on low speed for 30 seconds.
- Scrape down, then blend on second speed for a further 30 seconds.
- Scale the batter into round tins lined with baking paper.
- Bake at 170°C until a skewer comes out clean. Times may vary depending on your oven. When cooled, top with butterscotch or caramel sauce.
- 7" round tin: (600g batter) approx 30 - 35minutes.
- 8" round tin: (800g batter) - approx 35 - 45minutes.
Storage: Store below 25°C in a cool, dry place, away from direct sunlight.
Please note: We aim to keep product information accurate; however, ingredients, packaging, and country of origin may change without notice. Please check the product label before use. Images are for reference only and actual product appearance may vary.
