Sticky Toffee Rice Pudding

Name: Sticky Toffee Rice Pudding
Prep time: 20 min
Total time: 2 h 20 min
Yield: 6 - 8
Ingredients: 15 g unsalted butter; 100 g pudding rice; 700 mL whole milk; 1 tsp. vanilla paste; 20 g caster sugar; 100 g dark brown sugar; 100 mL double cream; 50 g unsalted butter; 50 g dates, chopped and pitted; 1 vanilla paste

By Ailsa BurtPublished: 17 December 2021

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If you love rice pudding, then our sticky toffee version you're going to absolutely love! Super sweet and creamy, it's the perfect dessert post-roast dinner, right?

If you want a rice pud recipe you don't have to think about - try our easy peasy slow cooker rice pudding!

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Yields:

6 - 8

Prep Time:

20 mins

Total Time:

2 hrs 20 mins

Ingredients

15 g
unsalted butter
100 g
pudding rice
700 ml
whole milk
1 tsp.
vanilla paste
20 g
caster sugar

For the date toffee sauce

100 g
dark brown sugar
100 ml
double cream
50 g
unsalted butter
50 g
dates, chopped and pitted
1
vanilla paste

Directions

1. Step 1To make the date toffee sauce, heat the sugar, cream, and butter in a saucepan over medium-low heat. Don’t stir, just swirl the pan. Let the sugar dissolve completely, this takes around 10 mins.
2. Step 2Once the sugar has dissolved, increase the heat and carefully, let the sauce bubble and turn dark brown, stirring occasionally. You want it to coat the back of a spoon. Once it has thickened, remove it from the heat and add the dates and vanilla. Leave to cool or store in the fridge if making ahead.
3. Step 3To make the rice pudding, preheat the oven to 150ºC (130ºC Fan). Generously grease the base and sides of an ovenproof dish (approx. 23cm) with butter. In a bowl, mix together the rice, milk, vanilla paste, and sugar. Tip the mixture into the prepared dish and over the top, spoon over dollops of the set date toffee sauce. Bake in the oven for 1 ½ - 1 ¾ hours. The rice should be tender and the top set and golden brown. Leave to cool slightly then serve warm.