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Sticky toffee pudding traybake
Serves: 12
Prep time: 20 minsTotal time: 
Recipe by Mitzie Wilson / Recipe photograph by Martin Poole
Sticky toffee pudding traybake
Serves: 12
Prep time: 20 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
353Kcal
Fat
20gr
Saturates
12gr
Carbs
40gr
Sugars
29gr
Fibre
1gr
Protein
3gr
Salt
0.6gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
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
Step by step
Get ahead
The pudding and sauce can both be made 1-2 days in advance and reheated. It also freezes well, whole or in portions.
- 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.