Sticky Toffee Traybake
By Ocado
Published on 20 January 2025
This Sticky Toffee Traybake is delicious for pudding with plenty of custard or topped with candles for a grown-up birthday cake. The dates keep the cake tasty and moist so this will keep in an airtight tub for up to 3 days, if you have any leftovers. Time and servings
1 hr 10 minsTotal time
12Servings
30 minsPrep time
40 minsCooking time
Ingredients
- 125g pitted dates, chopped
- 1 tsp bicarbonate of soda
- 125ml boiling water
- 130g butter, softened
- 160g dark brown sugar
- 100g caster sugar
- 1 tsp vanilla extract
- 3 eggs
- 200g self-raising flour
- 2 tbsp treacle
- 100ml double cream
Method
Step 1
Put the dates in a bowl with the bicarb then pour over the freshly boiled water, stir and set aside for 15 mins.Step 2
Beat 100g butter with 100g dark brown sugar and the caster sugar into a large bowl and beat until light and fluffy, about 5 mins.Step 3
Add the vanilla extract, 3 eggs, flour and a pinch of salt then gently beat for 2 mins until smooth and combined. Scrape in the date mixture and beat for 1 min more.Step 4
Spoon the mixture into a baking tin, roughly 29x25cm, lined with greaseproof paper. Bake for 35-40 mins until risen and a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.Step 5
Meanwhile, make the toffee sauce. Melt the remaining 30g butter and 60g dark brown sugar into a small pan with the treacle, bring to the boil then simmer for 1 min and remove from the heat. Stir through the cream until combined then set aside to cool.Step 6
Pour the toffee sauce all over the cooled cake then slice to serve.