The BEST Sticky Toffee Pudding Tray Bake - Of all the cakes/desserts in the world, sticky toffee aka sticky date pudding has to be my personal favourite. In this recipe a rich, comforting sticky date cake is topped with a luscious toffee sauce. Perfect for a dinner party, this is a really easy recipe and the perfect dessert for a gathering. Trust me, this classic British dessert will get rave reviews! I updated this recipe to remove some of the Black Treacle because it isn't readily available worldwide.
The BEST Sticky Toffee Pudding Tray Bake
Sticky toffee traybake is a really easy dessert to make and it is irresistabe.
This is a delicious cosy, warming sponge cake served with the most incredibly toffee sauce.
Why I love this Cake
This Cake is:
Comforting;
Easy to make;
Quick to make;
Perfect for any occassion;
Is moist and light
There is a reason that sticky toffee pudding is so popular!
Ingredients Needed
Dates
Sweet juicy plump Medjool Dates are what you want to use here.
If you are not a fan of dates, no need to worry!
Many people don't even realise that this pudding has dates in it because they are blended to a really delicious puree.
They are essential in this recipe because they add so much sweetness and depth of flavour.
Boiled Water
This is to soak the Dates in. This softens them before they are pureed.
Bicarbonate of Soda
This helps to break down the Dates in the water.
Dark Muscovado Sugar or Dark Brown Sugar
Light Muscovado Sugar or Light Brown Sugar
This adds a lovely light caramel flavour.
Black Treacle
'Treacle is the British term for uncrystallised dark syrup, known as dark or blackstrap molasses elsewhere. It is used to give a rich, caramel flavour to sticky toffee pudding.' BBC Good Food. If you cannot find this, use 1 tablespoon of Dark Muscovado Sugar or Brown Sugar instead.
Eggs
This helps to bind the ingredients together. It also provides structure.
Butter
Adds flavour. It also helps the cake to rise and creates a light and tender texture.
Double Cream (Heavy Cream)
Used in the Caramel for a silky creamy mouth feel.
Self Raising Flour
If you do not have self-raising flour, combine plain flour with 2 teaspoon baking powder.
How to make sticky toffee pudding recipe
This tray bake cake is easy enough to make. For the full recipe, scroll to the recipe card at the bottom of the post:
Preheat the oven to 180 C/Gas Mark 4.
Pit and chop the Dates.
Add chopped dates 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 using an immersion blender or food processor and add the date mixture to the bowl and mix for 1 - 2 minutes.
Pour the cake mixture into a deep greased traybake tin or casserole dish (roughly 12 x 7 inch) 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.
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 the warm cake all over and pour ½ of the warm Toffee sauce/caramel sauce on top of the sponge. Leave the rest to drizzle on individual slices when serving.
Variations for Sticky Toffee Pudding Traybake
Vanilla
Add a teaspoon of Vanilla Extract or Vanilla Bean Paste.
Self Saucing Date Pudding
Make the Toffee Sauce first and add half to the tin. Freeze the tin whilst you make the Cake batter. What this does is create a self saucing Stkcy Toffee Pudding and it is delicious!
Individual Portions
Make individual portions in small individual ramekins. The baking time will differ depending on the height of the batter in the ramekins.
Storage
How to Store Leftovers
You can store any leftover Sticky Toffee Pudding in a airtight container and freeze for 2 months.
To thaw, leave in the fridge overnight and warm in 10 second bursts in the microwave
Once thawed, use on the same day.
Can I make Sticky Toffee Pudding Cake ahead?
Without Toffee Sauce
You can make the cake, freeze it and add the toffee sauce after letting it thaw.
How to freeze Sticky Toffee Pudding Cake?
Bake and completely cool the cake.
Wrap it in cling film or similar making sure the cake is completely sealed.
Use a large piece of foil to wrap the cling filmed cake.
Make sure you label with the date it was made (so easy to forget!).
Pop it in the freezer in a air tight freeze proof container or add another layer of foil.
Freeze for up to 3 months.
To thaw, remove the cake from the freezer the night before you intend to use it and leave to thaw either on the counter or in the fridge.
Then poke all over and add the toffee sauce before serving.
You can warm the cake up slightly first before adding the sauce.
How to serve
The best way to serve this dessert is with some additional sticky toffee sauce and a scoop of vanilla ice cream.
More Dessert/Cake Recipes:
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The BEST Sticky Toffee Pudding Tray Bake
Ingredients
Cake
- 265 g Medjool Dates
- 450 ml Water Boiled
- 1 ½ 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 12 x 7 inch) 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.
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