Delicious Sticky Toffee Pudding Traybake
A beloved British classic of moist, dark Medjool date sponge drenched in a bubbling, rich toffee caramel sauce, served warm with velvety Madagascan vanilla custard.
Ingredients
- • 100g butter (7tbsp or approx 1/2 cup)
- • 85g light brown sugar (approx 1/2 cup)
- • 2 x 397g tins sweetened condensed milk
- • 250g chopped dates (approx 2 cups)
- • 125ml boiling water (1/2 cup)
- • 1 tsp bicarbonate of soda
- • 200g dark brown sugar (1 cup + 2Tbsp)
- • 125g butter (1/2 cup)
- • 2 large eggs
- • 1 tsp vanilla essence
- • 150g plain plain flour (1 cup)
Preparation Steps
Using a large pot on the stove, melt the butter and the sugar until the sugar is fully dissolved.
Add the tins of condensed milk and stir continuously until it turns a darker colour and thickens. This should take around 15 minutes.
Set aside to cool while you make the cake.
Line your tin with baking paper or grease with butter.
Turn the oven to 180 degrees Celsius/350 degrees Fahrenheit.
Put the chopped dates in a bowl and add the boiling water to just cover them. Add in the teaspoon of bicarbonate of soda, stir through and set aside.
Cream the butter and sugar together.
Add the eggs and beat them in one by one.
Add the vanilla essence.
Fold in the dates and the flour.
Put half of the mixture in the bottom of the lined/greased traybake tin.
Spread over half of the caramel. You can do this by making thick lines criss-crossing the caramel across the cake.
Pour over the other half of the cake mixture.
Drizzle about half of the remaining caramel over the cake and use a fork/knife to swirl it around on top of the cake. You don’t need to make a pattern it can be as messy as you like.
Bake for 30 minutes in the oven. Test with a toothpick or knife in the middle to ensure it’s cooked through.
Take out the oven and allow to cool.
Reheat the remaining caramel and drizzle over the top.