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Constance Spry's toffee pudding


  • Bring the milk to the boil in a heavy-bottomed pot. 
  • Arrange the bread in a shallow ovenproof dish and pour the hot milk over the top. Set aside.
  • In another pot, gently heat the butter, sugar and golden syrup until the sugar dissolves. Then boil for 3 mins. 
  • When the bread has absorbed all the milk, cut it up and transfer to individual bowls. Spoon a generous amount of the toffee sauce over the top and serve with a good dollop of cream.


  • 300 ml milk
  • 8 thick slices country-style bread, crusts removed & cut into 'fingers'
  • 120 gm unsalted butter, cubed
  • 120 gm brown sugar
  • 240 gm golden syrup
  • thickened cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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