The Alderley Market
Great food direct from the people who made it.

Sticky Toffee Pudding
with traditional
Vanilla Custard
(our thanks to Mary Berry for her recipe)


Alderley's Sticky Toffee Treacle Pudding... click here for details
570ml/1 pint milk
55ml/2fl oz single cream
1 vanilla pod or ½ tsp vanilla extract
4 eggs, yolks only
30g/1oz caster sugar
2 level tsp cornflour


1. Bring the milk, cream and vanilla pod to simmering point slowly over a low heat.
2. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar).
3. Whisk the yolks, sugar and cornflour together in a bowl until well blended.
4. Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
5. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.
6. Heat the sticky toffee pudding in a microwave on full power for 2 minutes.
7. Pour the custard over the pudding and serve at once.
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