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Sticky toffee bread and butter pudding recipe

Sticky toffee bread and butter pudding recipe

34 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


  • 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

  • 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


  1. Preheat the oven to gas 2, 150°C, fan 130°C.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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