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Sticky Toffee Pudding Recipe from the Rose & Crown, Epcot


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


Chop dates and add to hot water.

Stir in vanilla and baking soda.

Cream butter and sugar, then add eggs one at a time.

On low speed add half flour and baking powder and all of the liquid; mix until combined. Fold in rest of flour to mixture.

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

Butter Rum Toffee Sauce

1 oz butter
4 oz heavy cream
3 oz dark brown sugar
½ 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.

Custard Sauce

8 egg yolks
3 oz caster sugar
1 vanilla bean
½ pint milk
½ pint heavy cream

Beat the egg yolks and sugar together in a bowl until well blended.

Scrape the insides of the vanilla pod, if using, into the milk and cream, add the pod too, and bring to the 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.

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



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