STICKY TOFFEE PUDDING TRAYBAKE

Inspired by the scrumptious baked goods I got to enjoy in Yorkshire the other week, I thought I would try my hand at something a little more British inspired than my usual baking and this tray bake twist on the classic sticky toffee pudding was AMAZING!

Disclaimer: the caramel sauce isn't the easiest to perfect and took me two attempts to make, I blame a slightly off double cream, but the rest of the bake is whipped up super fast and won't leave a huge kitchen mess to clean up.

The sponge ends up super moist and is packed with flavourful dates - I don't usually like doughy things but seriously I could not stop eating this! 

Best eaten with a scoop of vanilla ice cream or a helping of creme fraiche and equally delicious at room temperature as it is warmed up for a hot second in the microwave.

A new favourite bake!

INGREDIENTS

• 1 x 250g pack dried, chopped 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
• Pinch of sea salt

METHOD

• 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.
• Let the sauce cool slightly then generously pour over your tray bake, sprinkle on top some flakey sea salt with AND ENJOY!