Sticky Toffee Pudding from Rose and Crown Pub and Dining Room in Epcot's Uk Pavilion

disneyfoodblog.com

Jenn does IP & WW

subheading: Epcot’s UK PavilionIngredients:Custard Sauce:

8 egg yolks

3 oz. castor sugar

1 vanilla bean

8 oz. milk

8 oz. heavy cream

subheading: Butter Rum Toffee Sauce:

1 oz. butter

4 oz. heavy cream

3 oz. dark brown sugar

½ oz. dark rum

subheading: Sticky Toffee Pudding:

12 oz. dates, chopped and blanched

8 oz. hot water

2 tsp. vanilla extract

2 tsp. baking soda

1 lbs. all-purpose flour

2 tsp. baking powder

4 oz. unsalted butter

12 oz. sugar

2 whole eggs

¼ tsp. salt

Directions at disneyfoodblog.com

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