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Sticky toffee pudding traybake

  • Serves 12
  • Prep 20 mins
  • Total time 50 mins
3.9/5 rating (33 votes)
Sticky toffee pudding traybake
Sticky toffee pudding traybake

step by step

  • 1Preheat the oven to 180°C, fan 160°C, gas 4. Lightly butter a 20 x 30cm traybake tin at least 2.5cm deep.
  • 2Put the dates on a chopping board and roughly chop, then put in a medium pan with 250ml boiling water. Bring to the boil then cook for 2-3 minutes to just soften the dates. Pour into a large shallow bowl and mash with a fork.
  • 3Put the butter and sugar in a mixing bowl and beat until light and creamy; gradually add the eggs and beat well. Add the bicarbonate of soda to the dates – it will foam up – stir well, then add to the cake mixture with the flour, spice and vanilla, and beat with a wooden spoon until combined.
  • 4Pour the mixture into the tin and bake for 25 minutes or until the mixture feels firm to the touch in the centre.
  • 5Meanwhile put all the sauce ingredients into a medium pan and bring to the boil. Cook for 1-2 minutes until thickened slightly. Allow to cool then reheat when ready to serve. Drizzle a little over the top of the pudding and serve the remainder alongside it in a jug.
  • Recipe by Mitzie Wilson

    Recipe photograph by Martin Poole

Get ahead

The pudding and sauce can both be made 1-2 days in advance and reheated. It also freezes well, whole or in portions.

You will need

  • 1 x 250g pack dried, stoned dates
  • 75g softened butter
  • 175g light muscovado sugar
  • 2 medium eggs, beaten
  • ½ tsp bicarbonate of soda
  • 175g self-raising flour
  • 1 tsp mixed spice
  • ½ tsp vanilla extract

For the sauce

  • 100g light muscovado sugar
  • 100g butter
  • 1 x 150ml carton double cream
  • 1 tsp vanilla extract

+ Nutritional Information