This Sticky Toffee Pudding Tray Bake is a rich, crowd-pleasing dessert with soft date sponge and buttery toffee sauce — perfect for any gathering.

Scale

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

150g unsalted butter (for sauce)

150g soft light brown sugar (for sauce)

300ml double cream

1 tsp vanilla extract (for sauce)

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1. Preheat oven to 180°C (160°C fan) / 350°F. Grease and line a 9×13 inch tin.

2. Place chopped dates in a bowl, cover with boiling water, stir in bicarbonate of soda, and leave 10 minutes.

3. Cream butter and sugar until light. Beat in eggs and vanilla.

4. Fold in flour, then stir in date mixture. Pour into tin.

5. Bake 30–35 minutes until golden and cooked through.

6. Make sauce by melting butter, sugar, and cream together until smooth. Stir in vanilla.

7. Poke holes in sponge, pour over sauce, and serve warm with extra sauce.

Serve with cream, custard, or ice cream for a luxurious finish.

Can be made a day ahead and reheated gently.