Sticky Toffee Pudding Traybake with Butterscotch Sauce.

Sticky Toffee Pudding Traybake with Butterscotch Sauce.

Everyone around me loves sticky toffee pudding, so I have come up with this huge traybake to ensure everyone gets a piece. Deliciously rich, sweet and stodgy in the best possible way.

Serves 12.

Equipment:

20x30 baking tray lined with baking paper.

In a large heat proof bowl, put in

-2 tea bags, with

-300g chopped dates,

-500ml boiling water,

-1tsp bicarbonate of soda.

Stir and leave for 15 minutes.

Discard tea bags.

For the cake.

Use an electric mixer, beat,

-300g self raising flour,

-120g softened butter,

-120g caster sugar,

-good pinch of salt,

-4 eggs.

Beat well to combine, add

-the date mixture.

Beat well.

Pour into the prepared tin.

Bake 30 minutes.

Skewer should come out clean.

Leave to cool for 10 minutes or so before serving.

For the butterscotch sauce.

In a saucepan, put in,

-600ml double cream

-120g butter.

-300g dark brown sugar,

-2tbsp golden syrup.

-pinch of salt.

Cook, stirring on low heat until the sugar and butter have melted.

Carry on cooking for 5 minutes or so to infuse the flavour.

Cut the cake into slices.

Serve with the sauce.