LEMON PIE FILLING
Sugar, Cornflour, Maltodextrin, Potato Starch, Acids: Fumaric Acid, Citric Acid, Flavouring, (Sulphur Dioxide), Salt, Acidity Regulator: Trisodium Citrate, Colours: Curcumin, Annatto Norbixin.
Sugar, Modified Maize Starch, Whey Powder (Milk), Glucose Syrup, Vegetable Oil (Coconut), Cheese Powder (Milk) (5.5%), Emulsifiers: E341(i), E450, E472b; Skimmed Milk Powder, Dextrose, Milk Protein, Salt, Colour: Beta Carotene; Flavouring.
BISCUIT CRUMB BASE MIX:
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Nicotinamide, Thiamine), Sugar, Wholemeal Wheat Flour, Vegetable Shortening (Palm, Rapeseed), Dried Glucose Powder, Salt, Raising Agents: Sodium Bicarbonate.
DOUBLE CHOC CHIP MUFFINS
Sugar, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Chocolate Chips (11%) (Sugar, Cocoa Mass, Cocoa Butter, Emulsifier: Soya Lecithin; Flavouring); Vegetable Oil (Rapeseed, Palm), Fat Reduced Alkalised Cocoa Powder (4.5%), Cornflour, Raising Agents: Monocalcium Phosphate, Sodium Bicarbonate, Sodium Acid Pyrophosphate; Skimmed Milk Powder, Flavourings, Whey Powder (Milk), Modified Maize Starch, Thickener: Cellulose Gum; Maltodextrin, Emulsifiers: E470a, E471, E472b, E472e, E477, E482; Salt, Stabiliser: E450
For allergens, including cereals containing gluten, see ingredients in bold.
LEMON PIE FILLING MIX Also, may contain wheat, oats, milk and egg.
CHEESECAKE MIX Also, may contain wheat, oats and egg. Biscuit Crumb Base Mix also may contain oats, milk and egg.
CHOC CHIP MUFFINS Also, may contain oats and egg.
TO PREPARE THE LEMON PIE FILLING MIX
Pour the contents of one sachet into a saucepan and stir in 280ml of cold water. An egg yolk can be added at this stage if desired.
Over a low heat, stir continuously until the mixture bubbles and boils.
Simmer for 1 minute and then remove from the heat.
Pour the liquid into a suitable serving dish and allow to cool.
TO PREPARE THE CHEESECAKE
PREPARE THE BISCUIT BASE
First, prepare your 18cm (7”) tin: line a loose bottomed tin with baking paper, or line a regular tin with foil.
Melt 75g butter in a saucepan and stir in the biscuit crumb.
Spread the crumb mixture over the base of the prepared tin and press down with the back of a spoon
Chill in the fridge for 15 minutes until firm
TO PREPARE THE TOPPING
Whisk the cheesecake mix into 235ml of milk with an electric mixer for 3 minutes until thick and creamy. This will take longer if using a hand whisk.
Spread the cheesecake topping over the chilled biscuit base and smooth with the back of a spoon.
Chill in the fridge for 45 minutes to allow to set. Remove from tin to serve.
TO PREPARE THE DOUBLE CHOC CHIP MUFFINS
Pre-heat the oven to 190°C (170°C for a fan oven) 375°F, Gas Mark 5.
Place muffin cases into the muffin tin.
Place the muffin mix into a bowl, add the egg, 30ml (2 tablespoons) of vegetable oil, 100ml (6 tablespoons) of milk and stir gently until the mix is moistened.
Using a spoon, divide the mix equally between the 6 muffin cases.
Bake for 15 minutes in the center of the oven until the muffins have risen and are firm to the touch.
Remove from the oven and allow to cool on a wire rack.