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stickt toffee pudding traybake from above
cookingwithmykids

Sticky toffee pudding traybake

Sticky toffee pudding traybake takes the classic comforting, winter's dessert and transforms it into a delicious, easily shareable traybake.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12
Course: Afternoon tea, Dessert
Cuisine: British
Calories: 287
Ingredients Equipment Method

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

Equipment

  • Digital scales
  • Freestanding mixer
  • Mixing bowl
  • Hand held mixer
  • Measuring cups
  • measuring spoons
  • 23 x 30cm baking tin

Method
 

  1. 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
  1. 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
  1. 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
  1. 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
  1. Measure out the flour and add it to your mixing bowl. Very gently stir it in until it has just combined.
Add the dates
  1. 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
  1. Pour the sticky toffee pudding batter into your prepared traybake tin and level it out with a spoonful or the bake of a spoon.
  2. 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
  1. 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.
  2. 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.
  3. Remove the sticky toffee pudding from the tin and cut it into 12 pieces. Serve with some more sauce and enjoy.