The BEST Sticky Toffee Pudding Tray Bake – Of all the cakes/desserts in the world, sticky toffee has to be my personal favourite. In this recipe a rich, comforting sticky date cake is topped with a luscious toffee sauce.
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
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
Eggs
This helps to bind the ingredients together. It also provides structure.
Butter
Double Cream
Self Raising Flour
How to make it
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 together the Butter, Treacle and Sugar in a stand mixer, blender or with a wooden spoon in a bowl. (4 – 5 minutes).
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 batter into a deep greased oven tray/dish and bake in a preheated oven at GM 4/180 C for 30 – 35 minutes or till a skewer inserted into the middle comes out clean.
Meanwhile, add the Butter, Sugar, Treacle and Double Cream to a pot and simmer till melted.
Once the Cake is out of the Oven prick it all over and pour over the Toffee sauce.
Can I make it ahead?
Without Toffee Sauce
You can make the cake, freeze it and add the toffee sauce after letting it thaw.
How do I freeze it?
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.
Leftovers
You can store any leftover Sticky Toffee Pudding in a air tight 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.
More Dessert/Cake Recipes:
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The BEST Sticky Toffee Pudding Tray Bake
The BEST Sticky Toffee Pudding Tray Bake - Of all the cakes/desserts in the world, sticky toffee has to be my personal favourite. In this recipe a rich, comforting sticky date cake is topped with a luscious toffee sauce.
Ingredients
Cake
- 265 g Medjool Dates
- 265 ml Water Boiled
- 1 ⅓ tsp Bicarbonate of Soda
- 100 g Butter At room temperature
- 2 ½ tbsp Treacle
- 70 g Dark Muscovado Sugar
- 2 large Eggs
- 210 g Self Raising Flour
Toffee
- 200 g Butter
- 350 g Dark Muscovado Sugar
- 1 ⅓ tbsp Treacle
- 265 ml 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 together the Butter, Treacle and Sugar in a stand mixer, blender or with a wooden spoon in a bowl. (4 - 5 minutes).
-
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 batter into a deep greased oven tray/dish and bake in a preheated oven at GM 4/180 C for 30 - 35 minutes or till a skewer inserted into the middle comes out clean.
Toffee
-
Meanwhile, add the Butter, Sugar, Treacle and Double Cream to a pot and simmer till melted.
-
Once the Cake is out of the Oven prick it all over and pour over the Toffee sauce.
Recipe Notes
Can I make it ahead?
Without Toffee Sauce
You can make the cake, freeze it and add the toffee sauce after letting it thaw.
How do I freeze it?
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.
Leftovers
You can store any leftover Sticky Toffee Pudding in a air tight 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.
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