Recipes
Sticky toffee rice pudding with candied nuts
Complement the creaminess of the rice with sugar-crisp nuts and a decadent toffee sauce
Complement the creaminess of the rice with sugar-crisp nuts and a decadent toffee sauce
(16 votes)
Cook: 40 Mins
Serves: 6
Nutritional Information
Each 166g serving contains
Energy
1250kj
299kcal
1250kj
299kcal
15%
Fat
12.6g
12.6g
Med
18%
18%
Saturates
4.8g
4.8g
Med
24%
24%
Sugars
21.6g
21.6g
High
24%
24%
Salt
0.12g
0.12g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
753kj/180kcal
Typical energy values per 100g:
753kj/180kcal
Ingredients
125g pudding rice
1tsp vanilla extract
50g chopped dates
650ml whole milk
40g caster sugar
30g pistachios, chopped
30g pecans, chopped
50g dark brown sugar
20g unsalted butter
Method
1
Put the rice, vanilla, dates and 600ml of the milk into a pan and bring to a simmer. Cover and cook over a low heat for 20-25 mins, stirring often, until thick and the rice is tender. Cool for 10 mins.
2
Meanwhile, to make the candied nuts, line a baking tray with baking paper. Gently heat the caster sugar in a pan with 1tbsp water until the sugar dissolves – do not stir. Increase the heat, swirling the pan gently, until the mixture turns dark golden.
3
Carefully add the nuts, swirling the pan to coat them well. Tip out onto the baking tray; allow them to cool fully, then roughly chop.
4
For the toffee sauce, put the dark brown sugar, butter and remaining milk in a small pan. Simmer gently for 5-10 mins until it turns thick and syrupy.
5
To serve, divide the rice pudding between 6 bowls, drizzle with the toffee sauce and top with the nuts.