Hot cross bun sticky toffee pudding recipe
Created by Kat Scott Payne
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- Serves 8
- Takes 55 mins
- 610 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 2550kJ 610.0kcal
- Fat
- 30g
- Saturates
- 19g
- Salt
- 0.5g
- Sugars
- 49g
of the Reference intake
Carbohydrate 71.3gProtein 10.5gFibre 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
