Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Hot cross bun sticky toffee pudding recipe

Hot cross bun sticky toffee pudding recipe

0 ratings

Created by Kat Scott Payne

Classic sticky toffee pud has been given a seasonal Easter twist with hot cross buns! It’s served with a delicious homemade toffee sauce and we like it with a scoop of ice cream but cream or custard would be yummy too. See method

  • Serves 8
  • Takes 55 mins
  • 610 calories / serving
  • Vegetarian

Ingredients

  • 2 x packs Tesco Finest extra fruity hot cross buns
  • 300ml whole milk
  • 100g Tesco Finest Medjool dates (approx 7 dates), destoned

For the toffee sauce

  • 75g unsalted butter
  • 75g light brown soft sugar
  • 2 tbsp golden syrup
  • 150ml double cream

To serve

  • 8 scoops Tesco Finest Madagascan vanilla ice cream

Each serving contains

  • Energy

    2550kj
    610kcal     31%

  • Fat

    30g 43%

  • Saturates

    19g 95%

  • Sugars

    49g 55%

  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 71.3g Protein 10.5g Fibre 4.6g

Method

  1. Place the whole hot cross buns into a high sided baking tray and preheat the oven to gas 6, 200°C, fan 180°C.
  2. Heat the milk on the hob until steaming then turn off and add the dates. Let steep for 10-15 mins or until starting to soften. Once softened, blend with a hand blender until smooth.
  3. Pour this mix over the hot cross buns and let soak for 10 mins, then bake for 20 mins until starting to brown and all liquid is set.
  4. Meanwhile, make the toffee sauce. Add all the sauce ingredients, plus a pinch of salt, to a small pan and put over a low heat until the butter and sugar have melted, then turn up to a gentle boil and bubble for 5 mins to thicken.
  5. Pour half the toffee sauce onto the baked hot cross buns and pop back into the oven for 5 mins to soak in.
  6. Serve with the remaining toffee sauce and a scoop of ice cream.

See more recipes from the Tesco Kitchen

You may also like

Be the first to comment

Before you comment please read our community guidelines.