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Sticky toffee and walnut pudding

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About the bake

A delicious take on a classic British pudding, this toffee pudding tastes wonderful with the inclusion of walnuts. Great served with custard or drizzle with cream.

230Total Time
45Prep Time
145Bake Time
A little effort


  1. Step 1:

    Preheat the oven to 200°C (180°C fan, gas mark 5). Grease 4 small ovenproof bowls and sprinkle with ground almonds.

  2. Step 2:

    Heat the cream and vanilla bean paste together in a pan.

  3. Step 3:

    In a separate pan, heat the butter and stir in the flour. Gradually pour in the vanilla flavoured cream continue to stir over the heat, until the mixture forms a ball.

  4. Step 4:

    Remove from the heat and leave to cool slightly before adding 1 egg white. Gradually stir in the egg yolks and the walnuts, then cool fully.

  5. Step 5:

    Beat together the remaining egg whites until they form soft peaks, gradually adding in the sugar, and continue beating until firm and glossy.

  6. Step 6:

    Carefully fold the beaten egg whites into the cooled mixture.

  7. Step 7:

    Divide the mixture between the bowls. Cover the bowls with tin foil, then stand them in a roasting tin or baking pan and fill with water to a depth of 3 cm below the rim of the bowls. Put into the oven and cook the puddings in the bain-marie for about 1 3/4 hours.

  8. Step 8:

    For the sauce, melt the butter and sugar in a pan over a medium heat. Stir over the heat until the sugar begins to caramelise. Roughly chop the pecans and walnuts and add to the pan as soon as the sugar begins to brown.

  9. Step 9:

    Caramelise the nuts briefly, then slowly stir in 1/2 cup of water and cook until the sauce has a syrupy consistency. Remove the caramel and nut sauce from the heat and add cognac to taste.

  10. Step 10:

    Take the puddings out of the bain-marie, remove the foil and leave to stand for about 5 minutes. To serve, run the point of a knife around the top of the bowls and turn the puddings out on to 4 plates. Take the nuts out of the toffee sauce, place on top of the puddings and drizzle the rest of the sauce over.


  • For the pudding

    • 125ml Double cream
    • 1 tsp Vanilla bean paste
    • 50g Butter (unsalted)
    • 80g Allinson's Plain White Flour
    • 4 Egg white(s) (free range)
    • 3 Egg yolk(s) (free range)
    • 50g Walnuts (ground)
    • 50g Billington's Unrefined Golden Caster sugar
    • 50g Almonds (ground)
  • For the sauce

    • 3 tbsp Butter (unsalted)
    • 100g Billington's Unrefined Golden Caster sugar
    • 50g Pecan nuts
    • 50g Walnuts
    • 4 tbsp Cointreau

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