Sticky toffee pudding traybake
Sticky toffee pudding traybake takes the classic comforting, winter’s dessert and transforms it into a delicious, easily shareable traybake.
This sticky toffee pudding traybake or sticky date pudding is the most delicious comforting winter’s dessert. Transformed into a simple traybake you can easily slice it and enjoy it with friends.
Sticky toffee pudding is one of my favourite desserts. It got the most light, soft and gooey sponge topped with a delicious toffee sauce. There’s nothing I don’t like about it.
I normally make it in mini pudding bowls/basins, but we’ve transformed this recipe into a simple traybake. Now, without losing any of the magic that makes it so tasty, it’s not just a dessert, but something you can enjoy at any time of day. You can easily slice it and share it among friends and family.
How can kids help to make a sticky toffee pudding traybake?
This is a really easy recipe with lots of steps kids can get involved with. If your kids want to practice their cutting skills you can get them chopping the dates. They’re an easy, soft fruit to cut (although they’re a bit sticky), so kids could use a small knife or kitchen scissors to cut them up.
Once you’ve roughly chopped the dates, your kids can help measure and mix everything together. And putting the mixture into the traybake tin is a lot easier than dividing it among individual pudding tins which is great for children.
Finally, making the toffee sauce is a simple case of melting everything together so older children who are safe around a cooker can take charge of this.
How do you store sticky toffee pudding traybake?
You can keep this traybake in an airtight container for a few days. Once you’ve added the sauce I’d recommend keeping it in the fridge. It will then keep for up to 5 days.
If you want to freeze it, it will keep for up to 2-3 months. Wrap it well with cling film/glad wrap, either the whole traybake or in individual portions, and pop it in a freezer bag. Defrost it fully before serving.
Can you reheat sticky toffee pudding traybake?
Yes. You can either pop it in the microwave for 30 seconds or so until it has warmed through. Or, warm it in the oven at 180C/160C Fan/ 350F for about 10 minutes. You can warm the sauce in a saucepan over a low/medium heat or pop it in the microwave at 80% power in 30 second bursts until it is warm.
Other comforting winter desserts and traybakes
If you enjoyed making this sticky toffee pudding traybake, you’ll love our other easy desserts and traybakes.
Pecan pie
Caramel apple crumble
Brioche bread and butter pudding
Ginger cake
Chocolate traybake
Sultana cake
Ginger loaf cake
Biscoff brownies
Treacle sponge cake
Biscoff traybake
Victoria sponge traybake
Banana traybake
Tottenham cake
Apple traybake
Useful equipment
You might need the following baking tools/gadgets to make this chocolate traybake
Digital scales
Freestanding mixer
Mixing bowl
Hand held mixer
Measuring cups
Measuring spoons
23 x 30cm baking tin
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Ingredients
200g medjool dates
150ml boiling water
1 tsp bicarbonate of soda
85g (¾ stick) butter
140g (2/3 cups) light muscovado sugar
2 eggs
1 teaspoon vanilla extract
2 tablespoons of black treacle
175g (1 1/3 cups) self raising flour
For the toffee sauce
85g (1/3 cup) light muscovado sugar
25g (1/8 cup) butter
115ml (½ cup) double/heavy cream
1 tablespoon of black treacle
How to make sticky toffee pudding traybake
Preheat your oven to 180C / 170C Fan / 350F and grease and line a 30x20cm (8×12 inch) baking tray with greaseproof/baking paper.
Prepare the dates
Start by removing the stones from the dates and get your kids to cut them into small pieces. You can make this a little easier and safer by using kitchen scissors.
Add the chopped dates to a bowl and add enough boiling water to just cover them – about 150ml.
Set the dates aside for now.
Cream the butter and sugar together
Get your kids to measure the butter and sugar out and add them to a large mixing bowl or free-standing mixer. Using the k-paddle of your mixer or a hand held mixer cream the butter and sugar together for a minute or two until they are light and creamy.
Add the eggs, vanilla and treacle
Get your kids to crack the eggs into a small bowl and add them to your mixing bowl. We normally don’t add them straight in just in case any shell goes in too. Then it’s really easy just to fish out with a larger piece of shell.
Add the vanilla extract. If you have young children they might be able to hold the teaspoon while you pour in the vanilla or vice versa.
Spoon in the treacle but be warned, it can be quite a messy job.
Mix this into your sugar/butter mixture.
Add the flour
Get your kids to measure out the flour and add it to your mixing bowl. Very gently stir it in until it has just combined.
Add the dates
Finally, get your kids to use a fork and mash the dates which have been sitting in the bowl of water. Then add the dates and water to your mixing bowl and stir them through.
Bake the sticky toffee pudding traybake
Pour the sticky toffee pudding batter into your prepared traybake tin and level it out with a spoonful or the bake of a spoon.
Bake it in the oven for about 30 minute. It’s ready when it’s turned a nice golden brown colour and a skewer or sharp knife inserted in the middle should come out clean.
Remove it from the oven and leave it in the tin to cool.
Make the sauce
Measure out the sugar, butter, cream and treacle. Cut the butter into pieces and add it, with everything else to a small saucepan.
Gently heat all the ingredients stirring until they have all melted and come together in a smooth sauce.
Pour or spoon a little of the sauce over the top of the sticky toffee pudding. Add just enough to thinly cover the top of the sponge. Set aside the rest to add after serving.
Remove the sticky toffee pudding from the tin and cut it into 12 pieces. Serve with some more sauce and enjoy.
Sticky toffee pudding traybake
Equipment
- Digital scales
- Freestanding mixer
- Mixing bowl
- Hand held mixer
- Measuring cups
- measuring spoons
- 23 x 30cm baking tin
Ingredients
- 200 g medjool dates
- 150 ml boiling water
- 1 tsp bicarbonate of soda
- 85 g (¾ stick) butter
- 140 g (⅔ cups) light muscovado sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons of black treacle
- 175 g (1 ⅓ cups) self raising flour
For the toffee sauce
- 85 g (⅓ cup) light muscovado sugar
- 25 g (⅛ cup) butter
- 115 ml (½ cup) double/heavy cream
- 1 tbsp black treacle
Instructions
- Preheat your oven to 180C / 170C Fan / 350F and grease and line a 30x20cm (8x12 inch) baking tray with greaseproof/baking paper.
Prepare the dates
- Start by removing the stones from the dates and cut them into small pieces. Add the chopped dates to a bowl and add enough boiling water to just cover them – about 150ml.Set the dates aside for now.
Cream the butter and sugar together
- Measure the butter and sugar out and add them to a large mixing bowl or free-standing mixer. Using the k-paddle of your mixer or a hand held mixer cream the butter and sugar together for a minute or two until they are light and creamy.
Add the eggs, vanilla and treacle
- Crack the eggs into a small bowl and add them to your mixing bowl. Add the vanilla extract, then spoon in the treacle.Mix this into your sugar/butter mixture.
Add the flour
- Measure out the flour and add it to your mixing bowl. Very gently stir it in until it has just combined.
Add the dates
- Finally, use a fork and mash the dates which have been sitting in the bowl of water. Then add the dates and water to your mixing bowl and stir them through.
Bake the sticky toffee pudding traybake
- Pour the sticky toffee pudding batter into your prepared traybake tin and level it out with a spoonful or the bake of a spoon.
- Bake it in the oven for about 30 minute. It's ready when it's turned a nice golden brown colour and a skewer or sharp knife inserted in the middle should come out clean.Remove it from the oven and leave it in the tin to cool.
Make the sauce
- Measure out the sugar, butter, cream and treacle. Cut the butter into pieces and add it, with everything else to a small saucepan.Gently heat all the ingredients stirring until they have all melted and come together in a smooth sauce.
- Pour or spoon a little of the sauce over the top of the sticky toffee pudding. Add just enough to thinly cover the top of the sponge. Set aside the rest to add after serving.
- Remove the sticky toffee pudding from the tin and cut it into 12 pieces. Serve with some more sauce and enjoy.
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Hi x how much treacle for the sponge and how much for the sauce?
It’s 2 tbsp treacle in the sponge and 1 tbsp in the sauce.