Sticky Toffee Pudding Traybake: Simple, Easy And Generous
User Reviews
5
Sticky Toffee Pudding Traybake: Simple, Easy And Generous
Description
The traybake starts with pitted Medjool dates softened and pureed after soaking in hot water with bicarbonate of soda to create a moist, flavorful paste. This is mixed with flour, baking powder, salt, brown sugar, eggs, neutral oil, and vanilla extract to form a smooth batter baked until a skewer comes out clean. The result is a tender cake that holds moisture well.
While baking, a toffee sauce is prepared by melting together butter, dark brown sugar, black treacle syrup, and heavy or double cream, creating a rich, creamy topping. This sauce is poured over the baked cake to soak into the surface, enhancing its sticky and sweet character typical of a sticky toffee pudding style dessert.
This traybake format makes it suitable for serving multiple portions at gatherings and it can be flavored differently by swapping vanilla for cinnamon or combining both for a spiced variation.
Ingredients
For the cake
- 2 cups Medjool dates pitted and chopped
- 1 teaspoon baking soda aka bicarbonate of soda
- 1 ½ cups water hot, boiling
- ⅓ cup dark soft brown sugar
- 4 egg room temperature, large
- 2 ½ cup all-purpose flour or plain flour
- 3 teaspoons baking powder
- ⅛ teaspoon salt
- ⅓ cup neutral cooking oil see the note, generic cooking oil
- 2 teaspoons vanilla extract see the note.
For the toffee sauce
- ⅓ cup dark soft brown sugar
- 3 tablespoons black treacle syrup
- ⅓ tablespoon butter salted
- 2 ¼ cups heavy cream or 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, rapeseed, canola, olive, or sunflower oil for the cake batter.
- You can substitute melted butter for the oil; it will yield a denser, firmer cake, especially in cooler weather.
- Replace the vanilla extract with cinnamon powder to add a spiced flavor or use both together for complexity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 199kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 44mg | 15% |
| Sodium | 133mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
