Irresistible Sticky Toffee Pudding Tray Bake That Melts Hearts

If you’ve landed here, thank you for stopping by my kitchen today! This Sticky Toffee Pudding Tray Bake is one of those desserts that wraps you in a warm hug from the very first bite. Rich, buttery, and deeply caramel-sweet, it’s the perfect showstopper for feeding a crowd — without the faff of individual puddings. And yes, it’s every bit as indulgent as the classic British dessert… only easier to make.

I promise this tray bake will win over everyone at the table. If you’re new here, don’t forget to subscribe to my email list for more cozy, crowd-pleasing recipes like this one — I’ve got plenty more to share!

Overview of Recipe Content

What is Sticky Toffee Pudding Tray Bake?
Imagine a soft, moist sponge studded with sweet dates, baked in one big pan, then drenched in glossy, buttery toffee sauce. No steaming, no fiddly ramekins — just slice, drizzle, and devour.

Why you’ll love it:

• Feeds a crowd effortlessly.
• Perfect for Sunday roasts, potlucks, or holiday gatherings.
• Stores beautifully and reheats like a dream.
• Utterly luxurious in flavor, yet surprisingly straightforward to make.

What it tastes like:
A heavenly combination of deep caramel, molasses-like richness from the brown sugar, and a hint of fruitiness from the dates. The sponge is moist but light, and the toffee sauce? Buttery, sweet, and just a little dangerous.

Seasonal relevance:
Perfect for autumn and winter, but honestly… I wouldn’t turn it down in July either.

Ingredients

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For the sponge:

• 🧈 200g unsalted butter, softened
• 🍬 200g soft light brown sugar
• 🥚 3 medium free-range eggs
• 🌾 250g self-raising flour
• 🌿 1 tsp bicarbonate of soda
• 🍇 200g stoned dates, chopped
• 💧 250ml boiling water
• 🍦 1 tsp vanilla extract

For the toffee sauce:

• 🧈 150g unsalted butter
• 🍬 150g soft light brown sugar
• 🥛 300ml double cream
• 🍦 1 tsp vanilla extract

Tools Needed

• Large mixing bowl
• Hand mixer or stand mixer
• 9×13 inch (23×33 cm) baking tin
• Saucepan for toffee sauce
• Wooden spoon or silicone spatula

Suggested Substitutions & Additions

• Swap self-raising flour for plain flour + 2 tsp baking powder.
• Replace dates with prunes for a slightly different sweetness.
• Add a splash of rum or brandy to the sauce for a grown-up twist.

How to Make Sticky Toffee Pudding Tray Bake

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1. Preheat & prep: Heat oven to 180°C (160°C fan) / 350°F. Grease and line your baking tin.
2. Soften the dates: Place chopped dates in a heatproof bowl, pour over boiling water, stir in bicarbonate of soda, and let sit for 10 minutes. They’ll soften and start to break down — this is where the magic begins.
3. Make the sponge: Cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
4. Combine: Fold in flour gently, then stir in the softened date mixture. The batter will look a little loose — perfect for a moist bake.
5. Bake: Pour into tin and bake for 30–35 minutes, until golden and a skewer comes out clean.
6. Make the sauce: In a saucepan, melt butter, brown sugar, and cream together over medium heat, stirring constantly until smooth and glossy. Stir in vanilla.
7. Serve: While sponge is warm, poke holes with a skewer and pour over some sauce so it soaks in. Serve extra sauce on the side with cream, custard, or ice cream.

What to Serve with Sticky Toffee Pudding Tray Bake

• Classic vanilla ice cream for that hot-cold contrast.
• Pouring cream for a silky richness.
• Custard for the ultimate comfort factor.
• A spoonful of brandy cream for Christmas gatherings.

Tips for Making It Perfect

• Don’t overmix once you add the flour — it keeps the sponge tender.
• Serve warm — reheating gently brings the toffee aroma alive again.
• Double the sauce if you’re a serious sauce lover (and trust me, you are).

Storage Instructions

• Store cooled sponge in an airtight container for up to 3 days.
• Freeze sponge (without sauce) for up to 2 months. Thaw at room temp, reheat gently, and add fresh sauce.
• Toffee sauce keeps in the fridge for 5 days; reheat in a saucepan or microwave.

General Information

Sticky Toffee Pudding is a beloved British dessert that likely originated in the 20th century — its exact birthplace is debated between Scotland and Cumbria. The tray bake method is a modern adaptation, perfect for casual entertaining without sacrificing the luxurious feel of the original.

Frequently Asked Questions

Can I make this gluten-free?
Yes, substitute self-raising gluten-free flour and add 1 tsp xanthan gum.

Can I prepare it ahead of time?
Absolutely. Bake the sponge and make the sauce a day ahead; warm both before serving.

Can I use dried figs instead of dates?
Yes, figs add a lovely texture and honeyed sweetness.

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Conclusion

This Sticky Toffee Pudding Tray Bake is the dessert equivalent of a big, cozy blanket on a cold day. It’s rich, warming, and utterly unforgettable. If you love this, you’ll also adore my Molten Chocolate Lava Cakes and Brown Sugar Banana Bread.

Interactive Elements

I’d love to see your version! Tag me on Pinterest at Poulef Recipes or leave a comment below telling me how you served it.

Nutritional Information (per serving, approx.)

Calories	Protein	Carbs	Sugar	Fat	Saturated Fat	Fiber	Sodium
420	5g	52g	40g	22g	14g	2g	150mg

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