Guest chef

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook.

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Salted caramel and ginger traybake

  • Serves 24
  • Prep 20 mins
  • Total time 45 mins, plus cooling
3.7/5 rating (70 votes)
Salted caramel and ginger traybake
Salted caramel and ginger traybake

step by step

  • 1Preheat the oven to 180°C, fan 160°C, gas 4.  
  • 2Put the butter, sugar, treacle, flour, eggs and half of the salted caramel sauce in a bowl. Beat with an electric whisk to combine. Stir in the chopped ginger.
  • 3Tip the mixture into a 20 x 30cm baking tin that's 3-4cm deep, lightly buttered and lined with baking paper. Use a palette knife to smooth out the top, then bake for 25-30 minutes until risen.
  • 4Take the cake out of the oven and, using a fine skewer, make holes all over the surface. Drizzle the remaining salted caramel sauce over the cake and sprinkle with the extra crystallised ginger pieces. Leave the cake to cool in the tin.
  • 5Remove the cooled traybake from the tin and cut it into 24 pieces.
  • Recipe photograph by Maja Smend

Get ahead

Bake the traybake up to a day ahead, store in an airtight tin once cooled. It can also be frozen.

You will need

  • 175g soft butter
  • 125g light brown sugar
  • 75g black treacle
  • 200g self-raising flour
  • 3 large eggs
  • 200ml salted caramel sauce - find this in the below 'Related recipe inspiration'
  • 2 tbsp crystallised ginger pieces, chopped, plus extra for decoration

+ Nutritional Information