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sticky toffee pudding slice out of traybake
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5 from 5 votes

Sticky Toffee Pudding Traybake: Simple, Easy And Generous

This sticky toffee pudding traybake is such a scrumptious and comforting dessert. And make it in a traybake to feel generous in sharing the indulgence with others.
Author: Devy Dar
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Sweets & Desserts
Cuisine: British
Servings: 30

Equipment

Ingredients

US Customary - Metric

For the cake

  • 2 cups Medjool dates pitted and chopped.
  • 1 teaspoon baking soda/ bicarbonate of soda.
  • 1 ½ cups hot boiling water.
  • ⅓ cup dark soft brown sugar
  • 4 large eggs room temperature.
  • 2 ½ cup all-purpose flour/ plain flour.
  • 3 teaspoons baking powder.
  • ⅛ teaspoon salt.
  • ⅓ cup oil see the note.
  • 2 teaspoons vanilla extract see the note.

For the toffee sauce

  • ⅓ cup dark soft brown sugar
  • 3 tablespoons black treacle syrup.
  • ⅓ tablespoon oz salted butter.
  • 2 ¼ cups heavy cream/ double cream.

Instructions

For the cake:

  • Place the chopped dates and bicarbonate of soda in a small saucepan. Pour in the hot boiling water, give it a stir and leave it to rest with the lid on until the dates softened.
  • Once the dates are softened, puree them using a blender or a handheld blender. Set aside.
  • Preheat the oven gas 3.5 or at 170°C/ 325°F.
  • Grease and line an oblong traybake (12”x9”)
  • Put the flour, baking powder, salt, and dark brown sugar in a large mixing bowl. Add the eggs and pureed dates in. Using a handheld mixer or handheld blender, mix the ingredients until smooth. 
  • Pour the batter in the prepared tray/ tin and bake at gas 3.5 or at 170°C/ 325°F for about 50 minutes or until a skewer comes out clean.

For the toffee sauce:

  • While the cake is baking, prepare the toffee sauce by melting the butter, dark brown sugar, treacle syrup and heavy cream/ double cream in a small saucepan. Once they are all melted. Set aside to cool down a little bit.
  • Pour and drizzle the toffee sauce over the cake and spread evenly.

Notes

  • Use any neutral cooking oil such as vegetable oil, rapeseed oil, canola oil, olive oil or sunflower oil. If you prefer, you can use melted butter at equal measure. But the cake will be slightly denser and firmer. Especially in the cold weather. 
  • You can substitute the vanilla with a teaspoon of cinnamon powder for a spiced-up pudding. Even better, you can put a teaspoon of vanilla extract with a teaspoon of cinnamon powder. 

Nutrition

Serving: 1g | Calories: 199kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 133mg | Fiber: 1g | Sugar: 16g

Disclaimer

Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.