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Sticky toffee bread and butter pudding recipe

27 ratings

A delicious merging of two British classics – this indulgent pudding combines soft white bread slices with a wonderfully gooey sticky toffee sauce. The perfect end to any meal! See method

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

If you haven't got any white bread, try using brown instead

Each serving contains

Energy
3315kj
793kcal 40%
Fat
46g 66%
Saturates
26g 129%
Sugars
52g 58%
Salt
1.3g 21%

of the reference intake
Carbohydrate 85.1g Protein 14.9g Fibre 2.2g

Method

Preheat the oven to gas 2, 150°C, fan 130°C.
Grease a large pie dish with 1 tbsp of butter. Cut the bread slices in half diagonally and layer them in the pie dish. Set aside.
Heat the milk until just about to boil. In a bowl, combine the sugar and the eggs, then gradually whisk in the milk. Sieve into a jug, then pour slowly over the slices of bread and leave for 15 mins to soak. Top with the toffee pieces and bake low in the oven for 1 hr.
While the pudding is cooking, make the toffee sauce. Add the Medjool dates to a pan with 100ml water and boil for 5 mins. Pour into a blender and blitz until smooth.
In a saucepan, melt the butter and sugar together and cook until the sugar has dissolved. Pour in the cream, syrup and date mixture and boil until thickened.
When the pudding is cooked, serve it immediately with the toffee sauce spooned over.

See more Dessert recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.