Victoria’s Baked Sticky Toffee Pudding

Victoria’s “Baked” Sticky Toffee Pudding

If you’re looking for a stunningly delicious Christmas dessert this is the one for you.  No need to steam in a water bath, but just pour the batter into ramekins and bake. 


8 Ounces Pitted & Chopped Dates

6 Ounces Boiling Water

2 Teaspoons Vanilla Extract

6 Ounces Self-Rising Flour

1 Teaspoon Baking Soda

3 Large Eggs

3 Ounces Softened Butter

5 Ounces Demerara Sugar

1 Tablespoon English Golden Syrup (Lyle’s Is Good)

2 Tablespoons Unsulphured Molasses

3 1/2 Ounces Milk


6 Ounces Muscovado Sugar

2 Ounces Softened Butter

8 Ounces Heavy Cream

1 Tablespoon English Golden Syrup

1 Tablespoon Unsulphured Molasses

Preheat your oven to 325º F.  Grease 6 individual ramekins and set aside.  Place the chopped dates into a large size glass bowl and fill with boiling water.  Soak the dates for 20 minutes.  When the dates are soft add the vanilla extract. In a separate large bowl cream the butter and Demerara sugar together.  Add the eggs one at a time and beat after each addition.  Add the golden syrup and molasses.  Beat well.  In a large size bowl combine the self-rising flour and baking soda.  Add a bit of the flour combination to the sugar mixture alternating with the milk until both are completely added.  Add the chopped dates including the liquid in the bowl and stir gently.  The mixture should resemble a thick batter.  Divide the batter between the ramekins and place on a parchment covered baking sheet.  Bake for 40 to 50 minutes.  Remember that all ovens bake differently so make sure to test to determine doneness.  The cakes should be raised and firm to the tough.  Make sure not to over bake.  Remove from the oven and cool for 10 minutes before tuning out. 


To make the sauce:  In a large saucepan melt the butter, Muscovado sugar and half of the cream over a medium heat.  Increase the heat slightly and bring to a boil while stirring constantly until all of the sugar is dissolved.  Add the golden syrup and molasses and allow the sauce to bubble for 2 minutes.  Remove from the heat and leave to cool for 1 minute.  Now stir in the remaining cream. 


For serving place and individual pudding onto a warm individual dessert plate.  Drizzle a generous amount of sauce over the pudding.  Serve and listen for your guests’ applause!  Serves 6


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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