Prue Leith sticky toffee pudding with tuile triangles and creme anglaise recipe on The Great British Bake Off

Prue Leith showcased her delicious sticky toffee puddings with tuile triangles and creme anglaise for today’s technical challenge on The Great British Bake Off.

The ingredients are: 115g soft pitted dates, roughly chopped, 140ml boiling water, ½ tsp bicarbonate of soda, 45g unsalted butter, plus extra for greasing, 45g caster sugar, 45g dark muscovado sugar, 1 large egg and 100g self-raising flour, plus extra for dusting.

For the toffee sauce: 100g caster sugar, 100ml double cream, 50g unsalted butter and ½ tsp vanilla extract.




See recipes by Prue in her book titled: Prue: My All-time Favourite Recipes available from Amazon now.

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