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Hot cross bun sticky toffee pudding recipe
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Classic sticky toffee pud has been given a seasonal Easter twist with hot cross buns! It’s served with a delicious homemade toffee sauce and we like it with a scoop of ice cream but cream or custard would be yummy too. See method
Ingredients
- 2 x packs Tesco Finest extra fruity hot cross buns
- 300ml whole milk
- 100g Tesco Finest Medjool dates (approx 7 dates), destoned
For the toffee sauce
- 75g unsalted butter
- 75g light brown soft sugar
- 2 tbsp golden syrup
- 150ml double cream
To serve
- 8 scoops Tesco Finest Madagascan vanilla ice cream
Each serving contains
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Energy
2550kj
610kcal
31%
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Fat
30g
43%
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Saturates
19g
95%
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Sugars
49g
55%
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Salt
0.5g
9%
of the reference intake
Carbohydrate 71.3g
Protein 10.5g
Fibre 4.6g
Method
- Place the whole hot cross buns into a high sided baking tray and preheat the oven to gas 6, 200°C, fan 180°C.
- Heat the milk on the hob until steaming then turn off and add the dates. Let steep for 10-15 mins or until starting to soften. Once softened, blend with a hand blender until smooth.
- Pour this mix over the hot cross buns and let soak for 10 mins, then bake for 20 mins until starting to brown and all liquid is set.
- Meanwhile, make the toffee sauce. Add all the sauce ingredients, plus a pinch of salt, to a small pan and put over a low heat until the butter and sugar have melted, then turn up to a gentle boil and bubble for 5 mins to thicken.
- Pour half the toffee sauce onto the baked hot cross buns and pop back into the oven for 5 mins to soak in.
- Serve with the remaining toffee sauce and a scoop of ice cream.
See more recipes from the Tesco Kitchen