The BEST Sticky Toffee Pudding Tray Bake - (Foolproof, Warm, Ultra-Moist!). Of all the cakes and desserts in the world, Sticky Toffee Pudding or Sticky Date Cake depending on who you ask has my whole heart. It's the dessert I always, always come back to. The one I make when I want guaranteed smiles. The one I serve when I need something warming, cosy, deeply comforting and downright yummy.
And this Sticky Toffee Pudding Tray Bake? Oh my goodness. It s everything you love about the classic British dessert the squidgy, melt-in-the-mouth date sponge and that glossy, buttery, luscious toffee sauce but baked in one easy tray for maximum ease and maximum comfort.
It is the perfect dessert for gatherings, dinner parties, Sunday lunches, family nights honestly, any time you want a no-fuss showstopper. And trust me, this one gets rave reviews every single time.
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Why This Sticky Toffee Pudding Tray Bake is the Best
This dessert is:
- Ridiculously comforting (the kind you eat warm with a spoon and a sigh)
- Quick and easy
- Perfect for feeding a crowd
- Moist, light and beautifully balanced
- Make-ahead friendly
- Deeply toffee-scented, thanks to the dreamy date puree + muscovado sugar
It' s no surprise that this is one of the UK's most-loved desserts. It's a classic for a reason.
Ingredients Needed
You only need simple, accessible ingredients but each one plays an important part:
Cake Ingredients
Toffee Sauce Ingredients
Dates - I always use Medjool dates because they're naturally sweet, plump and caramel-y. If you think you don't like dates trust me, you won t even know they're in here. Once blended, they become a smooth, fudgy, flavour-boosting puree.
Boiling Water + Bicarbonate of Soda - Soaking softens the dates so they melt into the sponge, and the bicarb helps break them down.
Dark Muscovado or Dark Brown Sugar - For that essential deep, caramel warmth and signature sticky toffee richness.
Light Muscovado or Light Brown Sugar - Adds a soft sweetness that balances the darker sugar.
Black Treacle (Optional) - This is traditional, but because treacle can be tricky to find worldwide, I've reduced it in this updated recipe. You can sub with more brown sugar if needed. What is it? 'Treacle is the British term for uncrystallised dark syrup, known as dark or blackstrap molasses elsewhere.' BBC Good Food.
Butter - Flavour + tenderness + that gorgeous light crumb. I use salted butter. You can use unsalted butter, but you will need to add apinch of salt.
Medium Eggs - To bind and lift the sponge.
Self Raising Flour- Or plain flour + 2 teaspoons baking powder.
Double Cream (Heavy Cream) - For the silkiest, most luxurious toffee sauce ever.
How to Make Sticky Toffee Pudding (Step-by-Step)
This traybake is beautifully simple perfect for both beginner bakers and seasoned pros. Scroll to the recipe card at the bottom of the page for ingredient measurements:
Preheat the oven to 180°C / Gas Mark 4.
Boil Water.
Pit and chop the dates and place them in a saucepan.
Add bicarb and pour over boiling water. Leave to sit for 10 - 15 minutes.
Cream the butter and sugars together for 4 - 5 minutes until light and fluffy.
Tip - Be sure to scrape down the sides of the bowl a couple of times.
Add eggs one at a time, mixing fully between each addition.
Stir in the flour gently (don't over mix).
Blend the dates to a smooth puree using an immersian blender or food processor and fold the date mixture into the batter.
Pour into a greased oven tin (approx 9 x 13 inch).
Bake 35-40 minutes in the preheated oven, or until a skewer inserted into the middle comes out clean.
Note - It can take up to 45 minutes. Just keep an eye on it, past the 35 minute mark.
While baking, make the toffee sauce by simmering butter. Once the butter melts, sprinkle in the sugars, and pour in the treacle and double cream. Simmer until smooth and glossy.
Once baked, poke holes all over the warm cake and pour half the sauce over the top of the cake. Save the rest for serving.
Serve warm, with remaining toffee sauce (non-negotiable!) and vanilla ice cream.
Variations
Add Vanilla - A teaspoon of vanilla extract or bean paste adds a beautiful roundness.
Self-Saucing Sticky Toffee Pudding - Pour half the sauce into your tray first, freeze it, then add the cake batter on top. When baked, you get pools of molten caramel beneath the sponge - unbelievable!
Individual Ramekins - Perfect for dinner parties. Just adjust the baking time according to size.
Storage & Make-Ahead Tips
This dessert freezes brilliantly. To Store Leftovers Keep in an airtight container. Freeze up to 2 months. Thaw in the fridge overnight. Warm gently in the microwave.
Make Ahead
Bake the cake, freeze it, then add the sauce fresh after thawing it tastes like you just made it.
How to Freeze
Cool completely. Wrap tightly in cling film. Add a layer of foil. Label (trust me future you will thank you!). Freeze up to 3 months.
How to Serve Sticky Toffee Pudding
- Warm sponge
- Warm extra toffee sauce
- A scoop of cold vanilla ice cream or Double Cream/Heavy Cream
The hot-cold contrast is magical. ❤
More Easy Dessert/Cake Recipes:
Chocolate Pistachio Microwave Kataif Cake - B Laban inspired
Lazy Cat Cake by Kuwaiti Chef Ahmad Al Zamel
Fudgy Lotus Biscoff Chocolate Brownies
Lemon Syrup Loaf Cake - Better than Starbucks
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📖 Recipe
The BEST Sticky Toffee Pudding Tray Bake
Ingredients
Cake
- 265 g Medjool Dates
- 450 ml Water Boiled
- 1 teaspoon Bicarbonate of Soda
- 100 g Butter At room temperature
- 120 g Dark Muscovado Sugar or Dark Brown Sugar
- 100 g Light Muscavado Sugar or Light Brown Sugar
- 3 large Eggs
- 210 g Self Raising Flour
Toffee
- 250 g Butter
- 75 g Dark Muscovado Sugar
- 100 g Light Muscavado Sugar
- 1 tablespoon Treacle or replace with Light Brown Sugar
- 315 g Double Cream
Instructions
Cake
- Preheat oven to Gas Mark 4/180 C.
- Pit and chop the Dates.
- Add to a pot with the Bicarbonate of Soda/Baking Soda.
- Add boiling water from the kettle. Set aside for 10 - 15 minutes.
- Cream Butter and Sugars in the bowl of a stand mixer with the paddle attachment fitted, with a hand mixer or with a wooden spoon in a mixing bowl. (4 - 5 minutes). Be sure to scrape down the sides of the bowl a couple of times.
- Add the Eggs one by one until fully incorporated into the batter.
- Add the Flour and mix till combined. Don't over mix!
- Puree the Dates and add to the bowl and mix for 1 - 2 minutes.
- Pour the cake mixture into a deep greased traybake tin or casserole dish (roughly 9 x 13 inch) lined with baking/greaseproof paper and bake in a preheated oven at GM 4/180 C for 35 - 45 minutes or till a skewer inserted into the middle comes out clean.
Toffee
- Meanwhile, add the sauce ingredients - Butter, Sugar, Treacle and Double Cream to a pot/small saucepan over medium heat and simmer to create a rich toffee sauce.
- Once the Cake is out of the Oven prick it all over and pour over ½ of the Toffee sauce. Leave the rest to drizzle on individual slices when serving.
Notes
Variations
Add Vanilla - A teaspoon of vanilla extract or bean paste adds a beautiful roundness.Self-Saucing Sticky Toffee Pudding - Pour half the sauce into your tray first, freeze it, then add the cake batter on top. When baked, you get pools of molten caramel beneath the sponge - unbelievable. I
Individual Ramekins - Perfect for dinner parties. Just adjust the baking time according to size.
Storage & Make-Ahead Tips
Sticky Toffee Pudding freezes brilliantly. To Store Leftovers Keep in an airtight container. Freeze up to 2 months. Thaw in the fridge overnight. Warm gently in the microwave.Make Ahead
Bake the cake, freeze it, then add the sauce fresh after thawing it tastes like you just made it.How to Freeze
Cool completely. Wrap tightly in cling film. Add a layer of foil. Label (trust me future you will thank you!). Freeze up to 3 months.How to Serve Sticky Toffee Pudding
- Warm sponge
- Warm extra toffee sauce
- A scoop of cold vanilla ice cream or Double Cream/Heavy Cream
Jenny M says
This was sublime. I took it to a party and everyone loved it so much. I served it with custard.
Safira says
So glad you enjoyed it!
ASP says
To die for!
Safira says
Thankyou!
Caroline says
I've not made this yet but want to make two ahead of time to freeze, do you line the dish you bake it is with parchment paper or similar to be able to take it out whole once cooked to wrap and freeze it, or is it ok to wrap it in the dish you've baked it in? thank you
Safira says
Hi Caroline,
Yes the dish should be lined.
As long as the dish is freezer friendly (baking tin) it can be frozen in 2 layers of cling film and 1 layer of foil. You would need to make more toffee sauce though as any sauce that the cake was already topped with will absorb into the sponge. Hope that helps. x