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  • Searcys VE Day Recipes: Milk and Toffee Pudding

    28 March 2020

    The original recipe is thought to have come from two Canadian Air Force officers who had lodged at a hotel in Lancashire during the Second World War.

    Makes 6



    Anzac biscuits – makes 10, you only need 6 to make the pudding so enjoy the rest with a cup of tea

    • 40 gm porridge oat
    • 45 gm desiccated coconut
    • 50 gm plain flour
    • 50 gm caster sugar
    • 50 gm unsalted butter  
    • 12 gm golden syrup
    • 3 gm bicarbonate of soda

    Milk pudding

    • 900 ml evaporated milk
    • 1 vanilla pod, split lengthwise
    • 200 ml condensed milk 
    • 4g silver gelatine leaves
    • 180g caramel condensed milk


    Anzac biscuits

    • Heat oven to 180C
    • Put oats, coconut, flour, and sugar in a large mixing bowl
    • Place butter in a saucepan and place over medium heat
    • Melt butter slowly and once starting to melt add the golden syrup and mix well to dissolve together
    • Add the bicarbonate of soda to 2 tbsp boiling water and allow it to dissolve
    • Once dissolved stir into golden syrup and butter mixture
    • Make a well in the middle of dry ingredients and pour in the butter and golden syrup mixture
    • Stir gently to incorporate the dry ingredients
    • Put dessert spoonfuls of mixture onto lined baking sheets, about 2.5cm/1in apart to allow room for spreading 
    • Transfer to the preheated oven and bake for 8-10 mins or until golden 
    • Once baked remove from oven and transfer to a wire rack to cool

    Alternatively, a crumbled Hobnob would be a good and easy substitute for Anzac biscuits.

    Milk pudding

    • In a thick bottomed pan add evaporated milk and vanilla pod
    • Place over medium heat and bring to the simmer
    • Once simmered remove from the heat and add condensed milk
    • Mix well and allow to infuse
    • Soak gelatine leaves in cold water until pliable, gently squeeze dry and add to hot milk mixture
    • Stir until the gelatine has dissolved.
    • Pass milk through a fine chinois or sieve to remove any excess vanilla seeds and undissolved gelatine
    • Allow cooling for 15 minutes or until it is at room temperature
    • Carefully pour the mixture into 6 pots, glass ones look great
    • Transfer to the refrigerator and allow to set in the fridge for at least 1 hour

    To make up

    • Top the set milk puddings with a layer of caramel condensed milk and just before serving to crumble an Anzac biscuit on to each to finish

    We would love to see your creations! Tag us on social media @SearcysLondon #StayinwithSearcys

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