Sticky toffee bread and butter pudding recipe
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
- 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
of the reference intake
- 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.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.