glucose-fructose syrup, flour (wheat flour, calcium, iron, niacin, thiamin), water, sugar, vegetable oils (palm, rapeseed), humectant (sorbitol), emvlsifier (e471), dried whey (milk), colour (plain caramel), milk protein, wheat s rch, raising agent (sodium bicarbonate), stabiliser (guar gum), dried whole egg wheat protein, salt, preservative (potassium sorbate), ginger flavouring. ginger cake for allergens, including cereals containing gluten, s ingredients bold. may also contain peanuts, nuts, soya, mustard. opliances vary. this a guide only. re than 1 slice do not overlap. fle shelf of the oven for 5 minutes. wox 26g) on a shallow baking tray and heat lf packaging. pvea sfee of cake (1/13th of no hydrogenated vegetable oil, sticky pudding car ging