Butter

Double Cream

Self Raising Flour

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.

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5 from 5 votes

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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.

Course Baking, Baking/Dessert, Dessert

Cuisine british

Keyword Date Cake, Sticky Date Cake, Sticky toffee pudding, Sticky toffee tray bake

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 12

Calories 566 kcal

Author Safira

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

1. Preheat oven to Gas Mark 4/180 C.

2. Pit and chop the Dates.

3. Add to a pot with the Bicarbonate of Soda/Baking Soda.

4. Add boiling water from the kettle. Set aside for 10 - 15 minutes.

5. Cream together the Butter, Treacle and Sugar in a stand mixer, blender or with a wooden spoon in a bowl. (4 - 5 minutes).

6. Add the Eggs one by one until fully incorporated into the batter.

7. Add the Flour and mix till combined. Don't over mix!

8. Puree the Dates and add to the bowl and mix for 1 - 2 minutes.

9. 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

1. Meanwhile, add the Butter, Sugar, Treacle and Double Cream to a pot and simmer till melted.

2. 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.

Nutrition Facts

The BEST Sticky Toffee Pudding Tray Bake

Amount Per Serving

Calories 566 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 19g119%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 113mg38%

Sodium 323mg14%

Potassium 356mg10%

Carbohydrates 71g24%

Fiber 2g8%

Sugar 56g62%

Protein 5g10%

Vitamin A 1071IU21%

Vitamin C 0.1mg0%

Calcium 107mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.