Sticky Toffee Pudding Recipe From Disney

Sticky Toffee Pudding is one of my favorite desserts. It's warm and rich with a wonderful gooey toffee sauce. We usually make it for Christmas or New Year's and it's always a hit. This recipe is from the Rose and Crown Pub and Dining Room in the United Kingdom Pavilion at EPCOT.

Sticky Toffee Pudding 

Custard Sauce

8 egg yolks

3 oz castor sugar

1 vanilla bean

8 oz milk

8 oz heavy cream

Beat the egg yolks and sugar together in a bowl until well blended. Scrape the insides of the vanilla pod into the milk and cream. Add the pod and bring to a boil.

Sit the bowl over a pan of hot water and whisk the cream into the egg yolks and sugar. As the egg yolks cook, the custard will thicken. Keep stirring until it starts to coat the back of a spoon, then remove the bowl from the heat and the pod from the custard.

You can serve warm or cold, but to serve cold, stir the sauce occasionally to prevent a skin forming, or cover with greaseproof paper while it cools.

Butter Rum Toffee Sauce

1 oz butter

4 oz heavy cream

3 oz dark brown sugar

1/2 oz dark rum

Combine butter, sugar, and cream; bring to a boil. Remove from heat and add rum. Stir until all is incorporated. Serve hot.

Sticky Toffee Pudding

12 oz dates, chopped and blanched

8 oz hot water

2 tsp vanilla extract

2 tsp baking soda

1 lb all-purpose flour

2 tsp baking powder

4 oz unsalted butter

12 oz sugar

2 eggs

1/4 tsp salt

Chop dates and add to hot water. Stir in vanilla and baking soda.

In a separate bowl, cream butter and sugar, then add eggs one at a time. On low speed add half of the flour and baking powder and all of the liquid; mix until combined. Fold in the rest of the flour to mixture.

Fill greased molds halfway and bake 15 minutes at 325 degrees F.