Sticky Toffee Bread Pudding

DessertServes 8

The perfect combination of two classis, this delicious sticky toffee bread & butter pudding recipe from Jacksons of Yorkshire is a must make! Combining their soft white bloomer with a gooey sticky toffee sauce, it’s rich and indulgent, as every good dessert should be! For more recipe inspiration visit


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


  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. Next, 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 each slice on its side in a deep and 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. Tuck in!