The Blonde Diaries

Sticky Toffee Pudding has got to be my favorite dessert from my last trip to Walt Disney World. It is very much like a Bread Pudding but has a little British twist. I enjoyed this dessert from the Rose and Crown Pub while dining at the United Kingdom in Epcot. I’m not sure how I managed to fit all of the food I ate in and still enjoy this pudding but somehow I did and then I went back to my room and passed out in a food coma LOL. I was so happy to find this recipe on Deb’s website AllEarsNet.com because it was so tasty that I would like to try and make it at home. The recipe doesn’t look too complicated other than the long list of ingredients. I’ll have to give it a try at home over the Christmas holidays when I have a few days off from work. If you haven’t experienced this before I highly recommend eating at the Rose and Crown Pub on your next vacation or making this one at home!

Sticky Toffee Pudding

“Pudding” Ingredients

12 oz. dates, chopped and blanched
8 oz. hot water
2 tsp. vanilla bean
2 tsp. baking soda
1 lbs. all-purpose flour
2 tsp. baking powder
4 oz. unsalted butter
12 oz. sugar
2 whole eggs
1/4 tsp. salt

Method

1. Chop dates and add to hot water.
2. Stir in vanilla and baking soda.
3. Cream butter and sugar, then add eggs one at a time.
4. On low speed add half flour and baking powder and all of the liquid; mix until combined.
5. Fold in rest of flour to mixture.
6. Fill greased molds halfway and bake 15 minutes at 325 degrees F.

Butter Rum Toffee Sauce

Ingredients
1 oz. butter
4 oz. heavy cream
3 oz. dark brown sugar
1/2 oz. dark rum

Method

1. Combine butter, sugar, and cream; bring to a boil.

2. Remove from heat and add rum. Stir until all is incorporated. Serve hot.

Custard Sauce
Ingredients
8 egg yolks
3 oz. castor sugar
1 vanilla bean
½ pint milk
½ pint heavy cream

Method

1. Beat the egg yolks and sugar together in a bowl until well blended.
2. Scrape the insides of the vanilla pod, if using, into the milk and cream, add the pod too, and bring to the boil.
3. 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.
4. 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.

Serve warm or cold. Stir the sauce occasionally until cool, to prevent a skin forming, or cover with greaseproof paper while it cools.

Tags: Disney, Disney dining, Recipes, WDW