Sticky toffee bread and butter pudding

Sticky toffee bread and butter pudding recipe

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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


  • 1 tbsp butter, to grease
  • 400g (13oz) white bread slices
  • 600ml (1 pint) semi-skimmed milk
  • 40g caster sugar
  • 4 eggs
  • 50g (2oz) toffees, chopped

For the toffee sauce

  • 100g (3 1/2oz) Medjool dates, pitted
  • 100g butter
  • 100g (3 1/2oz) soft light brown sugar
  • 100ml double cream
  • 50ml (2fl oz) golden syrup

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 minutes to soak. Top with the toffee pieces and bake low in the oven for 1 hour.
  4. While the pudding is cooking, make the toffee sauce. Add the Medjool dates to a pan with 100ml (3 1/2fl oz) water and boil for 5 minutes. 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.

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

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