Sticky Toffee Pudding Traybake

Total Time
50m
- Prep Time
  20m
- Bake Time
  30m
Serves
12

Skill Level
Easy
Dietary Needs
Veg
- Vegetarian
2 Reviews

4 star rating

On Trend

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.

Method

Preheat the oven to 180ºc/160ºc fan / gas mark 4. Lightly butter a 20x 30 cm traybake tin at 2.5cm deep.
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.
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.
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.
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.
Drizzle this over the pudding and serve the rest in a jug alongside.

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Reviews

14 August 2020

5 star rating

Do I really need the dates. I don't like dates. The recipe sounds brilliant accept for the dates.
13 June 2020

3 star rating

I have this recipe in a file it calls for three quarters of a teaspoon of bicarbonate of soda
The recipe on the website at the moment calls for 3 teaspoons of bicarbonate of soda which it
Does anybody know
---------------------------------------
Hi there, in this particular recipe we advise you use 1 1/2 tsp bicarbonate of soda. Best of luck and happy baking! :)

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275g Dried Stone Dates
85g Softened Butter
185g Billington's Light Muscovado Sugar

The unique warm honey colour and creamy fudge flavour, which is incomparable to refined light brown sugar makes it the finest light brown sugar in the world. Its rich depth of flavour means it a superior substitute in any recipe calling for brown sugar. This versatile sugar is perfect for chewy cookies, gingerbread, biscuits and a huge variety of savoury dishes too.

Why do we recommend Billington's? Billington’s unrefined sugars are produced at source, with the aim of locking in, rather than refining out, the natural molasses of the sugar cane. It is this difference that gives Billington’s its unique richness, aroma, depth of flavour and natural colour that we love.
3 Eggs
1½ tsp Bicarbonate of Soda
185g Allinson's Self Raising Flour
1 tsp Mixed Spice
3 tsp Nielsen-Massey Vanilla Extract

Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream.

We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are hand picked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds.

110g Billington's Light Muscovado Sugar

The unique warm honey colour and creamy fudge flavour, which is incomparable to refined light brown sugar makes it the finest light brown sugar in the world. Its rich depth of flavour means it a superior substitute in any recipe calling for brown sugar. This versatile sugar is perfect for chewy cookies, gingerbread, biscuits and a huge variety of savoury dishes too.

Why do we recommend Billington's? Billington’s unrefined sugars are produced at source, with the aim of locking in, rather than refining out, the natural molasses of the sugar cane. It is this difference that gives Billington’s its unique richness, aroma, depth of flavour and natural colour that we love.
110g Butter (unsalted)
165ml Double Cream
1 tsp Nielsen Massey Vanilla Extract

Sticky Toffee Pudding Traybake

Total Time

Prep Time

Bake Time

Serves

Skill Level

Dietary Needs

2 Reviews

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Method

Let's Bake

Reviews

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Ingredients

For the Cake

For the Caramel Sauce

Utensils