Sticky toffee bread and butter pudding recipe
- Serves 6
- 25 mins to prepare and 1 hr 15 mins to cook
- 793 calories / serving
- Vegetarian
Ingredients
- 1 tbsp butter, to grease
- 400g white bread slices
- 600ml semi-skimmed milk
- 40g caster sugar
- 4 eggs
- 50g toffees, chopped
For the toffee sauce
- 100g Medjool dates, pitted
- 100g butter
- 100g soft light brown sugar
- 100ml double cream
- 50ml golden syrup
Directions
- Preheat the oven to gas 2, 150°C, fan 130°C.
- 1 tbsp. butter, greased a large pie dish Layer the bread slices in the pie dish by cutting them in half diagonally. Set aside.
- Bring the milk to a near-boiling temperature. Combine the sugar and eggs in a mixing dish, then whisk in the milk gradually. Pour carefully over the pieces of bread and soak for 15 minutes after sieving into a jug. Bake for 1 hour on low in the oven with the toffee pieces on top.
- Make the toffee sauce while the pudding is cooking. In a pan with 100ml water, boil the Medjool dates for 5 minutes. Fill a blender halfway with water and blitz until smooth.
- Melt the butter and sugar together in a pot and heat until the sugar has dissolved. Boil until the cream, syrup, and date mixture have thickened.
- When the pudding is done, spread the toffee sauce over it and serve right away.