Method
- 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
Our indulgent sticky toffee bread & butter pudding recipe is a must try as we head in to the colder months. Combining soft white bloomer with gooey sticky toffee sauce was bound to be a winner!
- In a bowl, add the dates and orange juice and leave to soak.
- In a separate mixing bowl, whisk the eggs, egg yolk and brown sugar until creamy.
- Next, pour the milk, cream, vanilla and treacle in to 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.
- 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.
- Pour your custard mix over the bread and leave to soak for 25-30 minutes.
- Whilst waiting, drain the dates from the orange juice and heat the oven to 170 degrees.
- Scatter the dates over the custard bread and bake for 35-40 minutes, until the custard has set and the top is golden brown.
- Once baked, leave for 5 minutes before serving with pouring cream, more custard or chocolate sauce. Tuck in!
Our indulgent sticky toffee bread & butter pudding recipe is a must try as we head in to the colder months. Combining soft white bloomer with gooey sticky toffee sauce was bound to be a winner!
- In a bowl, add the dates and orange juice and leave to soak.
- In a separate mixing bowl, whisk the eggs, egg yolk and brown sugar until creamy.
- Next, pour the milk, cream, vanilla and treacle in to 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.
- 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.
- Pour your custard mix over the bread and leave to soak for 25-30 minutes.
- Whilst waiting, drain the dates from the orange juice and heat the oven to 170 degrees.
- Scatter the dates over the custard bread and bake for 35-40 minutes, until the custard has set and the top is golden brown.
- Once baked, leave for 5 minutes before serving with pouring cream, more custard or chocolate sauce. Tuck in!
