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Disney Recipe: Sticky Toffee Pudding from Rose and Crown Pub and Dining Room in Epcot’s UK Pavilion

It continues to be be chilly out there, guys!

And I don’t know about you, but when it’s cold like this, all I want is some comfort food!

One of my favorite homestyle desserts in all of Epcot is Sticky Toffee Pudding, which you’ll find at the Rose and Crown Pub and Dining Room, located in the UK Pavilion of World Showcase in Epcot.

This new British classic features a cake that is very moist in the British “pudding” tradition. It’s topped with the combo of Butter-Rum and Vanilla Custard Sauces, making for a sweet ending that’s hard to resist!

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

Sticky Toffee Pudding from Rose and Crown Pub and Dining Room in Epcot’s UK Pavilion

This is definitely one that you can enjoy anytime the fancy strikes you with this awesome recipe!

Sticky Toffee Pudding from Rose and Crown Pub and Dining Room

Epcot’s UK Pavilion

Ingredients:
Custard Sauce
8 egg yolks
3 oz. castor sugar
1 vanilla bean
8 oz. milk
8 oz. heavy cream

Butter Rum Toffee Sauce
1 oz. butter
4 oz. heavy cream
3 oz. dark brown sugar
1/2 oz. dark rum

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
1/4 tsp. salt

Instructions:
Custard Sauce
1. Beat the egg yolks and sugar together in a bowl until well blended.

2. Scrape the insides of the vanilla pod into the milk and cream. Add the pod and bring to a boil.

3. Sit the bowl over a pan of hot water and whisk the cream into the egg yolks and sugar. As the egg yolks cook, the custard will thicken.

4. Keep stirring until it starts to coat the back of a spoon, then remove the bowl from the heat and the pod from the custard.

5. You can serve warm or cold, but to serve cold, stir the sauce occasionally to prevent a skin forming, or cover with greaseproof paper while it cools.

Butter Rum Toffee Sauce
1. Combine butter, sugar, and cream; bring to a boil.

2. Remove from heat and add rum.

3. Stir until all is incorporated. Serve hot.

Sticky Toffee Pudding
1. Chop dates and add to hot water.

2. Stir in vanilla and baking soda.

3. Cream butter and sugar, then add eggs one at a time.

4. On low speed add half of the flour and baking powder and all of the liquid; mix until combined.

5. Fold in the rest of the flour to mixture.

6. Fill greased molds halfway and bake 15 minutes at 325 degrees F.

Will you be whipping up a batch of Sticky Toffee Pudding tonight? Leave a comment and tell us all about it!

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7 Comments

  1. Katie says:

    This dessert was one of my favorites on my recent trip to Disney. I found the recipe online, but it is hard to follow with the weight measurements. I was going to make it for my family at Christmas, but I was worried it wouldn’t come out right, since I didn’t have the correct measurements. I’m going to have to get a scale and try it sometime, though. It was so good!

  2. Beth says:

    Looks delicious!! About how many servings does this make?

  3. Sue says:

    I really love that you publish the recipes….this home cook really appreciates all the work the chefs put in to make it so delicious, and will never attempt many of them because of the complexity. It makes a trip to Disney that much more special!

  4. Brooke says:

    Katie — give it a try by googling the cup approximations. I’ve done pretty well that way when my kitchen scale battery needs to be replaced. :-) Good luck!

    Beth — The original recipe didn’t have a serving size, and that bugs me too! I’ll let you know as soon as I make this version. It sounds really similar to the recipe I have though, so I think you’ll have good results.

    Sue — You’re welcome! They come up with some amazing stuff, don’t they?

  5. Angelina says:

    I wish that I felt the same as you. Out in CA its over 70 degrees and we are in a drought. Doesn’t inspire comfort food cravings when it feels like bathing suit weather is right around the corner…lol

  6. Eric says:

    Yeah, why doesn’t it say what kind/size of “mold” to use? If anyone has made the recipe, I’d be interested to know if you think I could use a Texas muffin pan (I bought one for making Ooey Gooey Toffee Cakes)? Obviously wouldn’t be as pretty as restaurant presentation but might do the job.

  7. Colleen says:

    I don’t need to see a menu….If I’m at Rose & Crown this is what I want for desert.

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