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Sticky Toffee Pudding Eggnog

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  Heavy cream 1 Quart
  Sticky toffee pudding 10 Ounce (Store Brought)
  Eggs 6 , separated
  Sugar 1⁄2 Cup (8 tbs)
  Cognac 10 Tablespoon (1/2 Cup Plus 2 Tablespoon)
  Dark rum 10 Tablespoon (1/2 Cup Plus 2 Tablespoon)
  Salt 1⁄2 Teaspoon

1. In a container with a tight lid. pour the cream over the sticky toffee pudding. Cover and refrigerate for 2 days.
2. In a large bowl, beat the egg yolks with the sugar. Stir in the Cognac and rum.
3. Strain the cream through a fine sieve, pressing on the solids. Whip 3 cups of the cream until stiff. Fold in the yolk mixture. In a clean bowl, beat the egg whites with the salt on high speed to stiff peaks, then fold into the whipped cream. Refrigerate until chilled, 2 hours.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5479 Calories from Fat 3376

% Daily Value*

Total Fat 383 g589.6%

Saturated Fat 229.2 g1145.8%

Trans Fat 0 g

Cholesterol 2565 mg855%

Sodium 1749.9 mg72.9%

Total Carbohydrates 275 g91.6%

Dietary Fiber 0 g

Sugars 103.8 g

Protein 65 g130.7%

Vitamin A 307.3% Vitamin C 9.5%

Calcium 77.6% Iron 32.5%

*Based on a 2000 Calorie diet


Sticky Toffee Pudding Eggnog Recipe