About the bake
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
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.
Ingredients
For the Cake
- 275g Dried stone dates
- 85g Softened butter
- 185g Billington's light muscovado sugar
- 3 Eggs
- 1.5 tsp Bicarbonate of soda
- 185g Allinson's Self Raising Flour
- 1 tsp Mixed spice
- 3 tsp Nielsen-Massey Vanilla Extract
For the Caramel Sauce
- 110g Billington's light muscovado sugar
- 110g Butter (unsalted)
- 165ml Double cream
- 1 tsp Nielsen-Massey Vanilla Extract
- 110g Billington's light muscovado sugar
Utensils
- Baking tray
Recipe Reviews
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.
Do I really need the dates. I don't like dates. The recipe sounds brilliant accept for the dates.
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! :)
Ingredients
For the Cake
- 275g Dried stone dates
- 85g Softened butter
- 185g Billington's light muscovado sugar
- 3 Eggs
- 1.5 tsp Bicarbonate of soda
- 185g Allinson's Self Raising Flour
- 1 tsp Mixed spice
- 3 tsp Nielsen-Massey Vanilla Extract
For the Caramel Sauce
- 110g Billington's light muscovado sugar
- 110g Butter (unsalted)
- 165ml Double cream
- 1 tsp Nielsen-Massey Vanilla Extract
- 110g Billington's light muscovado sugar
Utensils
- Baking tray