The BEST Sticky Toffee Pudding Tray Bake
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 Pudding 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.
Ingredients
Cake
- 265 g Medjool Dates
- 450 ml Water Boiled
- 1 teaspoon Bicarbonate of Soda
- 100 g Butter At room temperature
- 120 g Dark Brown Sugar or Dark Muscovado Sugar
- 100 g Light Brown Sugar or Light Muscavado Sugar
- 3 large Eggs
- 210 g Self Raising Flour
Toffee
- 250 g Butter
- 75 g Dark Brown Sugar or Dark Muscovado Sugar
- 100 g Light Brown Sugar or 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
Nutrition
Calories: 566kcalCarbohydrates: 71gProtein: 5gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 113mgSodium: 323mgPotassium: 356mgFiber: 2gSugar: 56gVitamin A: 1071IUVitamin C: 0.1mgCalcium: 107mgIron: 2mg
Tried this recipe?Let us know how it was!
