Sticky Toffee Pudding Traybake: Simple And Easy

/ / / Sticky Toffee Pudding Traybake: Simple And Easy
A piece of sticky toffee pudding

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Classic And Famous Sticky Toffee Pudding

Rich, decadent and comforting is the best to describe the classic English Sticky Toffee Pudding. It’s one of the English desserts that will put a smile on your face from the very first bite.

The pudding consists of scrumptious cake and topped with luscious toffee sauce. And often you want to spoil yourself more by drizzling extra double cream or adding a scoop of vanilla ice cream at serving. 

This, it’s what I call a pure indulgence of sweets. I can skip the main meal voluntarily if I get to eat an extra portion of the pudding.

The only problem is – most if not all – sticky toffee pudding that is sold at many shops or cakery tastes rather too sweet for me. Perhaps because where I’m from cakes and desserts taste delicately sweet. Not sickeningly sweet. A matter of preference?

Anyhow.

a slice of sticky toffee pudding from the traybake

It was this sugar content problem that made me start baking and making my own cakes and desserts. Because I feel I’m more in control. 

So the recipe of sticky toffee pudding here is one of my attempts to enjoy the English classic dessert without feeling guilty afterwards. 

For the sweet tooth, don’t worry, I promise you the pudding is sweet enough to make you smile. 

This recipe is the result of countless trials of numerous recipes out there. My favourite ones are Nigella Lawson’s and Jamie Oliver’s. Though I always cut down the sugar whenever I use their recipe.

And I simplified the ingredients and methods so that it’s more practical for you to make this dessert. 

Why Traybake

I don’t know about you, but I have quite a big family and many friends who love sticky toffee pudding. So, making it in bulk and sharing it with them is the best way for me.

And I can always keep and store it in the freezer for the days when I’m too lazy to bake.

If you’re a bit like me in terms of baking, sharing or storing, you may also like my dairy-free chocolate brownies or apple and raspberry crumble that you can make in traybake size.

Ways To Store

You can store the leftover pudding in a tight-sealed food container and keep it in the freezer for about two months. 

Take the container out and leave it in the fridge overnight and warm it up in the microwave for 10-20 seconds (depending on your device) before serving. Once it’s thawed, you should finish within a few days.

Important Ingredients

You need dates, dark brown sugar, eggs, plain flour/ all-purpose flour, black treacle syrup, oil, butter, double cream/ heavy cream, vanilla, raising agents and hot water.

When it comes to the dates, please use the Medjool dates. They’re the best quality for this pudding. Not only they’re juicy and sweet, but they’re also more flavoursome. 

As for the sugar, you can choose either dark soft brown sugar or dark muscovado sugar. And if it’s available to you, you can also choose coconut sugar/ palm sugar

Although I put oil in the recipe, technically you can use melted butter. The reason I tend to choose oil is that butter makes the cake denser. Especially if you live in a cold-weather/ high altitude place. You can choose any neutral oil such as vegetable oil, rapeseed oil, sunflower oil, canola oil or olive oil. All is good. I have tried them all with good results. 

Simplified Way To Make The Pudding

I love cooking and baking. But as life gets busier I love to simplify things so they don’t take too much time. And this recipe reflects that.

I promise you it won’t take lots of your time. In fact, it took me literally 15-20 minutes to prepare and make. It’s just the baking time that takes a little longer. 

So this is how I do.

collage photo of pureeing the dates

Firstly, you take the pit out of the Medjool dates and chop the dates. Place them in a saucepan together with a teaspoon of bicarbonate of soda/ baking soda. And pour in the hot boiling water from the kettle. Cover with the lid and leave it to soak.

photo collage of making the cake for sticky toffee pudding

Secondly, put the flour, sugar, baking powder, salt, and eggs in a mixing bowl. Quickly puree the dates using a blender or handheld blender. Then add the pureed dates into the flour mix. 

Using a handheld mixer or blender, mix the ingredients into a smooth batter. Pour the batter into a prepared traybake (greased and lined 12”x9”) and bake in a preheated oven at gas 3.5 or at 170°C/ 325°F for about 50 minutes or until a skewer comes out clean.

photo collage of making toffee sauce and pouring over the cake

In the meantime, place the butter, sugar, treacle syrup and heavy cream. Cook until all is melted and smooth. Let it cool down a little bit.

Lastly, pour the toffee sauce over the cake and spread it evenly. 

Cut the pudding and serve it as is or with a drizzle of cream or a spoon of ice cream. Your choice.

Related Recipes

Thank you for checking out this recipe. Hope you’re now thinking of trying this sticky toffee pudding traybake. When you do, I appreciate it if you can share what you think about it in the comments below.

And please follow me on Facebook, Instagram and/or Pinterest @soyummyrecipesbydevy to sneak a peek at what’s cooking in my kitchen.

Before you go, don’t forget to check my other recipes that you may like.

Thank you and all the best.

Yield: 30

Sticky Toffee Pudding Traybake: Simple, Easy And Generous

sticky toffee pudding slice out of traybake

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.

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

Instructions

For the cake:

  1. 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.
  2. Once the dates are softened, puree them using a blender or a handheld blender. Set aside.
  3. Preheat the oven gas 3.5 or at 170°C/ 325°F.
  4. Grease and line an oblong traybake (12”x9”)
  5. 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. 
  6. 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:

  1. 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.
  2. 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 Information

Yield

30

Serving Size

1

Amount Per Serving Calories 199Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 44mgSodium 133mgCarbohydrates 29gFiber 1gSugar 16gProtein 3g

The nutrition calculation you find here is just a guide provided by online nutrition calculator. You should not use to substitute advice from nutritionists or health practitioners.

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