Sticky toffee bread and butter pudding

April 3, 2011

As the days get cooler this pudding is the perfect warm, sweet treat at the end of a meal. Taken from the BBC’s Great British Menu, you could replace the dates with sultanas if you prefer (leave out the bicarb soda step). Serve with creme fraiche if you want to take the edge off the sweetness, or not!


200g//7oz stoned Medjool dates
½ tsp bicarbonate of soda
75g/3oz butter, softened, plus extra for greasing
6 slices of white bread or brioche, crusts removed (I leave them on for a bit of texture)
6 free-range egg yolks
1 vanilla pod, split lengthways and seeds scraped out
75g/3oz caster sugar
500ml/17fl oz double cream

For the sauce –

100g/3½oz butter
100ml/3½fl oz golden syrup
100g/3½oz soft dark brown sugar
100ml/3½fl oz double cream

Preheat the oven to 170C.

Place the dates and bicarbonate of soda in a saucepan and just cover with water. Simmer gently until the dates break down.

Butter the bread, then cut each slice in half to make triangles.

Beat together the whole eggs, seeds scraped from the vanilla pod and sugar in a bowl. Heat the cream to scalding point, then pour on to the egg mixture, mixing well. Pour over the bread and dates. Leave to soak for at least 20 minutes.

Set the baking dish in a roasting tray filled half-way up the sides with water and bake for 25 minutes or until the custard has set.

To make the sauce, simply combine the butter, syrup and sugar in a saucepan and bring to the boil. When smooth and dissolved, remove from the heat and stir in the cream. Keep warm.

Serve a portion of pudding drizzled with sauce.


One Response to “Sticky toffee bread and butter pudding”

  1. Shelly Says:


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