We all love a sticky toffee pudding. We've transforned this traditional favourite into a traybake you can cut into slices and serve at a party. We've used caramel sauce on ours, but if you'd rather serve it with custard, we're not going to stop you.
12 ingredients6 steps
Vegetarian
Ingredients
MetricImperial
For the Cake
275gDried stone dates
85gSoftened butter
185gBillington's light muscovado sugar
3Eggs
1.5 tspBicarbonate of soda
185gAllinson's Self Raising Flour
1 tspMixed spice
3 tspNielsen-Massey Vanilla Extract
For the Caramel Sauce
110gBillington's light muscovado sugar
110gUnsalted Butter (softened)
165mlDouble cream
1 tspNielsen-Massey Vanilla Extract
Utensils
Baking tray
Method
Step 1
Preheat the oven to 180ºc/160ºc fan / gas mark 4. Lightly butter a 20x 30 cm traybake tin at 2.5cm deep.
Step 2
Roughly chop the dates, after add them to a medium pan with 250ml boiling water. Bring to the boil then cook for 2-3 minutes jus to soften the dates. After this time, pour the dates and water into a large shallow bowl and mash with a fork.
Step 3
Put the butter and sugar in a mixing bowl and beat until light and creamy. Add the eggs one at a time and beat. Add the bicarbonate of soda to the dates, this will foam. Then add this to the cake mixture together with the flour, spice and vanilla extract. Mix with a wooden spoon until it's all combined.
Step 4
Pour the mixture into the cake tin and bake for about 25 minutes. Touch the top of the sponge and if it feels firm in the centre, it's ready to come out.
Step 5
While the sponge is cooling, start making your caramel sauce.
Put all the ingredients into a saucepan and bring to the boil. Cook this for a couple of minutes until it's thickened slightly.
Step 6
Drizzle this over the pudding and serve the rest in a jug alongside.
4 Baker Ratings
Light and delicious. I used 250g of dates and gluten free self raising flour as it was what i had in the cupboards at work. Patients and Staff loved it.
Love this?
Baked this today, it’s delicious. Cooked the dates a lot longer in more water, to break them down completely. Baked for an extra 12 mins and used 50% less fat double cream alternative. Absolutely delicious.
