Sticky Toffee Pudding Traybake Recipe!

Hello lovelies,

You’ve got to love a traditional English pudding, haven’t you?

For me, there’s nothing more nostalgic than digging into a traditional English pud. It takes me back to being at primary school and having school dinners. From jam roly polys to spotted dick to school dinner sponge cake, they all bring back fond memories.

That being said, my all time favourite old school traditional pudding has to be a sticky toffee pudding. It’s the best of the best and I won’t hear differently.

When talking about puddings recently with my family, my grandad mentioned how much he enjoyed a sticky toffee and it made me realise that i hadn’t made one in a hot minute, 2/3 years at least. So if you’d hadn’t already guessed from today’s title, I’m sharing with you a quick and easy, sticky toffee pudding and damn, are you in for a treat with this one!

Inspired by Jane Patisseries version of a ‘Sticky Toffee Pudding’, this recipe is an absolute must try! It’s sweet, it’s gooey and quite frankly, blooming delicious. Need I say more…

So, if you’d like to make this traybake yourself, you know the drill. Keep on scrolling below and you’ll find today’s recipe.

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Category: Sweet Treat

Servings: 15-20 Slices (Depending On Size)

Prep Time: 30 Minutes

Bake Time: 35-40 Minutes

Sauce Time: 20 Minutes

Overall Time: 1Hour 30Minutes

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Ingredients You Need For The Sticky Toffee Pudding:

• 200g Of Dates, Stone Removed
• 200ml Of Boiling Water
• 75g Of Unsalted Butter
• 175g Of Light Or Dark Brown Sugar
• 3 Medium Eggs
• 250g Of Plain Flour
• 1tsp Of Baking Powder
• 1tsp Of Bicarbonate Of Soda
• 75g Of Black Treacle, (Or Golden Syrup)
• 125ml Of Whole Milk

Ingredients You Need For The Toffee Sauce:

• 75g Of Unsalted Butter
• 75g Of Light Or Dark Brown Sugar
• 2tbsp Of Black Treacle, (Or Golden Syrup)
• 2tsp Of Vanilla Bean Paste / Extract
• 150ml Of Double Cream

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How To Make The Sticky Toffee Pudding Traybake:

• Firstly, gather together your equipment and ingredients, line a 33cm x 22.9cm baking tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
• Secondly, remove the stones from the 200g of dates and then, finely chop the dates.
• Next, place the finely chopped dates into a heatproof bowl and pour over 200ml of boiling water and allow to sit for 20 minutes.
• After 20 minutes, pour the dates and water into a blender and blend until smooth. Set to one side.
• In a stand mixer or using an electric whisk, in a large bowl add 75g of unsalted butter and 175g of brown sugar and beat together until light and fluffy.
• One at a time, beating between each addition, add the 3 medium eggs until combined.
• Now, add the 250g of plain flour, 1tsp of baking powder, 1tsp of bicarbonate of soda and 75g of black treacle and beat again until just combined and smooth.
• Add the blended dates and the milk a little at a time and mix in until smooth (this mixture will be thinner consistency but that’s perfectly normal).
• Pour the sticky toffee pudding mixture into the prepared baking tin and bake for 35-40 minutes, until a skewer inserted into the centre comes out clean.

How To Make The Toffee Sauce:

• Whilst the sticky toffee pudding traybake is baking, make the toffee sauce.
• In a large saucepan, over a medium heat, add 75g of unsalted butter, 75g of brown sugar, 2tbsp of black treacle, 2tsp of vanilla extract and 150ml of double cream. Stir the mixture until the sugar has dissolved and the butter has melted and incorporated.
• Bring the sauce to the boil and stir for 1-2 minutes to allow the sauce to thicken slightly.
• Once the cake has baked, remove from the oven and pour half of the toffee sauce over the top of the cake. Allow 5 minutes for the toffee sauce to set.
• Finally, once set, cut the sticky toffee pudding traybake into slices and serve with the remaining toffee sauce.

That’s your Sticky Toffee Pudding Traybake prepared, baked and sauce made, ready for you to enjoy.

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Notes:

• This desert is best served fresh, but can be covered over and reheated once.
• The remaining toffee sauce will last for 3 days in the fridge. Be aware, it will thicken in the fridge so if you prefer it looser, re-heat in the microwave for 10 seconds.
• The baking tin I used is: https://www.thecakedecoratingcompany.co.uk/baking-kitchenware-c25/baking-tins-c60/
• My traybake personally took around 40 minutes but bake time will vary with size of baking tin used and heat of ovens, so I’d recommend keeping a close eye.

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If your looking for something warm, something homely or just a pudding to make your soul happy this autumn – then today’s recipe is perfect for you!

I personally think a sticky toffee should be served with an extra drizzle of sticky toffee sauce and some warmed up custard BUT, if that’s not your vibe, the options are endless. With cream, with icecream or even enjoyed alone, this sticky toffee pudding traybake is guaranteed to get you reliving your childhood and feeling all nostalgic.

Let me know in the comments below if you make this sticky toffee pudding yourself and if you do, what your thoughts are on it. Did it get you reminiscing? Did you enjoy the finished bake?

Sending you all tons of love & hugs as always,

Elle xo