Sticky Toffee Bread and Butter Pudding

DessertServes 8

Perfect for a family gathering, this Sticky Toffee Bread and Butter Pudding recipe from the team at Jacksons of Yorkshire would be ideal to round off your Easter celebrations. Using their White Champion Bloomer alongside homemade sticky toffee sauce creates a seriously rich pudding which is simple to create and packed with indulgent flavour. For more recipe inspiration visit jacksonsofyorkshire.co.uk

Ingredients

1 Jackson’s white champion bloomer

130g of butter

300ml of milk

2 large eggs

6 egg yolks

4 tbsp light brown sugar

475ml orange juice

1 tsp vanilla bean paste

300ml double cream

300g medjool dates, pitted

60ml black treacle

200g hazelnut chocolate spread

Custard or single cream to serve

Method

  1. In a bowl, add the dates and orange juice and leave to soak.
  2. In a separate mixing bowl, whisk the eggs, egg yolk and brown sugar until creamy.
  3. Pour the milk, cream, vanilla and treacle into a saucepan and leave over a medium heat. Bring to a boil, then remove from the heat and pour over your eggy mixture. Stir this until smooth and set aside.
  4. Butter both sides of the white bloomer slices and then spread one side of each slice with the chocolate spread. Cut each slice horizontally in half and stack on its side in a deep, greased ovenproof dish.
  5. Pour your custard mix over the bread and leave to soak for 25-30 minutes.
  6. Whilst waiting, drain the dates from the orange juice and heat the oven to 170 degrees.
  7. Scatter the dates over the custard bread and bake for 35-40 minutes, until the custard has set and the top is golden brown.
  8. Once baked, leave for 5 minutes before serving with pouring cream, more custard or chocolate sauce.