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Sticky toffee bread and butter pudding recipe

Sticky toffee bread and butter pudding recipe

35 ratings

Created by The Tesco Real Food team

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 8
  • Takes 1 hr 20 mins plus 40 mins soaking
  • 444 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 750ml semi-skimmed milk
  • 180g Medjool dates (about 10-12), pitted and cut into 5mm chunks
  • 2 tbsp soft dark brown sugar
  • ½ tsp ground cinnamon
  • 5 medium eggs
  • ½ tbsp black treacle
  • 1 tbsp butter
  • 400g loaf Tesco Finest brioche, cut into 1cm slices, then halved into 2 triangles

For the toffee sauce

  • 60g soft dark brown sugar
  • 15g butter
  • 70ml double cream
  • ½ tbsp black treacle

To serve

  • vanilla or caramel ice cream (optional)

Each serving contains

  • Energy

    1860kj
    444kcal     22%

  • Fat

    19g 27%

  • Saturates

    11g 54%

  • Sugars

    33g 36%

  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 54.5g Protein 12.3g Fibre 2.4g

Method

  1. Warm the milk and dates in a small pan set over a medium heat for 3-4 mins until a whisp of steam appears. Set aside to soak for 10 mins, then use a slotted spoon to strain half the soaked dates into a bowl.
  2. In a large jug or bowl, whisk the sugar, cinnamon, eggs and treacle together until evenly combined. Gradually whisk in the milk and date mixture, then blitz with a stick blender until smooth, then blitz with a stick blender until smooth. Alternatively, mash the dates into the custard with a fork.
  3. Grease a large ovenproof dish (about 30 x 20 x 7cm) with the butter. Layer in the brioche, then pour the custard evenly over the bread and sprinkle with the remaining dates. Set aside to soak for 30 mins, or for up to 24 hrs, covered in the fridge.
  4. Preheat the oven to gas 4, 180°C, fan 160°C.
  5. Bake the pudding for 45-50 mins until golden, risen and the custard has set. Cover with foil if it starts to take on too much colour.
  6. While the pudding cooks, make the sauce. Tip the sugar, butter and cream into a small saucepan set over a medium heat. Gradually bring it to the boil, stirring continuously until the sugar has fully dissolved, and the butter has melted, then stir through the treacle. Cook for a further 2 mins until slightly thickened into a glossy sauce.
  7. Serve the bread and butter pudding drizzled with toffee sauce. Top with a scoop of ice cream, if desired.

Freezing and defrosting guidelines

Freeze the cooked bread and butter pudding and sauce separately. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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