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    Home » Recipes

    12th September 2022 Desserts and Baking

    Home » Recipes

    The BEST Sticky Toffee Pudding Tray Bake

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    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.
    Sticky toffee pudding in a plate with 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

    Muscovado gives a deep, caramel, rich flavour. It also adds that signature sticky toffee squidge!

    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

    Adds flavour. It also helps the cake to rise and creates a light and tender texture.

    Double 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 tsp baking powder.

    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).

    Butter, Sugar and treacle  in a bowl

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

    Egg added to batter in bowl

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

    FLour added to batter in bowl

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

    Pureed dates added to batter in bowl

    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. 

    Batter added to greased oven dish

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

    Toffee ingredients in a pan on stove

    Melted toffee ingredients in pot

    Once the Cake is out of the Oven prick it all over and pour over the Toffee sauce.

    Sticky toffee pudding with toffee sauce on top in dish

    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:

    The Easiest Cornflake Tart

    Nutella Cups

    Carrot and Walnut Cake

    Chocolate Orange Cake

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    Sticky toffee pudding in a plate with toffee sauce
    5 from 5 votes
    Print

    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.

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    Reader Interactions

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    1. Jenny M says

      December 02, 2022 at 6:52 pm

      5 stars
      This was sublime. I took it to a party and everyone loved it so much. I served it with custard.

      Reply
      • Safira says

        December 02, 2022 at 6:58 pm

        So glad you enjoyed it!

        Reply

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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