Sticky Toffee Traybake

Sticky toffee pudding is one of my favourite desserts; I've made it as a cake so thought I'd have a try and make it as a traybake with a toffee sauce on top.
My son was coming for a meal so he was the guinea pig; he loved it and took a large slice home. I miss baking for my children – they were always great critics, good and bad!

Preheat oven 180C/gas4 Grease and line a 20cm square tin.

Put 175g dates with 175ml boiling water and ½ tspn bicarbonate of soda in a pan and heat gently for 5 mins till the dates are soft.

In a bowl cream together 85g butter and 140g caster sugar then add a lightly beaten large egg, ½ tspn vanilla extract and the date mixture. Add 175g sr flour and gently mix together.

Spoon the batter into the tin and bake for about 40 mins. 

Meanwhile make some toffee sauce – put 85g soft brown sugar, 40g butter and 2 tbspn milk or cream into a pan and heat over a low heat till the butter has melted and the sugar has dissolved. Simmer gently for a few mins stirring all the time.

Prick the cake all over using a cocktail stick then pour the toffee sauce over and spread using a spatula. Leave to cool completely, then cut into squares .

A good texture - firm but moist. The flavour is just what you'd expect for a sticky toffee pudding , and the toffee topping works well. A nice cake with a cuppa, or as a dessert with some ice cream or crème fraiche.


I've never tried sticky toffee as a traybake but it sounds an excellent idea to me. I love it as a (slightly naughty) dessert.

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