Sticky Toffee Pudding Traybake
The pudding and sauce can both be made 1-2 days in advance and reheated. It also freezes well, whole or in portions.
Ingredients
- 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
Instructions
- Preheat the oven to 180°C, fan 160°C, gas 4. Lightly butter a 20 x 30cm traybake tin at least 2.5cm deep.
- Put 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.
- Put 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.
- Pour the mixture into the tin and bake for 25 minutes or until the mixture feels firm to the touch in the centre.
- Meanwhile 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.