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

1. Preheat the oven to gas 2, 150°C, fan 130°C.
2. 1 tbsp. butter, greased a large pie dish Layer the bread slices in the pie dish by cutting them in half diagonally. Set aside.
3. 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.
4. 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.
5. 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.
6. When the pudding is done, spread the toffee sauce over it and serve right away.