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Explore Sticky Toffee Tray Pudding with 50,962 views, 2,206 likes, and 313 comments. Experience the impact of this video content that has captured audience attention.

Soft date sponge with warm, buttery toffee sauce soaking into every serving. This homemade sticky toffee pudding bakes in one tray and cuts into generous squares. The dates keep the sponge lovely and moist, while dark brown sugar and a little treacle give it a rich flavour. We make the toffee sauce with butter, brown sugar and cream, then spoon some over the warm pudding and keep the rest for serving. Enjoy it warm with vanilla ice cream, cream or custard. It also reheats beautifully, making it a handy dessert to prepare ahead. 👉 If you see the Hype 🔥 button — tap it, it’s a super-like 🚀 👇 RECIPE BELOW ❤️Hello, Friends! If you liked my video recipe, help develop the channel: Rate the video! Put 👍 - I would be very grateful, and it will help the channel's development. Please write your comment and ask me questions about recipes. I will be happy to answer you. 📢 You can also share this video with your friends by clicking the arrow in the right corner below the video. Subscribe to the channel and click the bell to stay up-to-date with new videos featuring delicious recipes. https://www.youtube.com/c/BackyardChef Spare a brew for the chef? Treat me to a cup — click the link: https://www.buymeacoffee.com/backyardchef © Copyright – All rights reserved. No unauthorised use or re-uploads permitted. 🙏 SUPPORT OUR CHANNEL 🙏 I want to express my gratitude for all the support I received. It really helps with running this channel and sourcing ingredients for the recipes. Thank you to all of you - everyone who has bought a coffee (or more). A huge thank you to all the channel patrons.❤️ Mamalil, Jeanne, Markus Richard, Helen Salzmann, AliT, Nic Guy, Bronwyn Martin, Firefly, jcresource, Laura M, Mike Butterworth, Blythe, Sandi Lusk, Onno Verhagen, Charlie Badams, Linda, Andrew, Glenda Brady, Patrick Steylaerts, Debbie Froom, Henrietta Fitz, William.Bertram, Kate Gwynne, Deb, Ruth Winfield, Sandi Lusk, Bronwyn Martin, Ursus, Randy Burke, Tina McFarland, Scott Muma, John Jones, Sean Martin, Jean Batty, Kelly Angel, Lori Diaz, David Lalonde, Deri and Bob Amason, Laura Austan, John Baird, Richard Harris, Bobbi, Chrissy Kana, Glenn Kelly, Wayne Taylor, Adrian Bartoli, Joanne Brown, Elizabeth e.behrendt, Mary Palmer, Patricia Dooley, Mary Eaton, Christopher Beattie, Vanessa Walker, Derrick Lewis, Kathleen Hayes, John Kennington, Sharla Hulsey, Doug & Sunny Olsen, Tez Brennan If you would like to support my little channel on Patreon (only if you want :) https://www.patreon.com/backyard_chef Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do. Taking Cooking food back to basics. https://www.amazon.co.uk/shop/backyardchef NEW FACEBOOK PAGE - https://www.facebook.com/groups/backyardchefscasualkitchen NOTE: You have to answer all membership questions to join it's fully automated and accept group rules. Huge thanks for the support ❤️ If my cooking style works for you, I’ve got a second channel you might enjoy too: 👉 https://www.youtube.com/@NOTANOTHERCURRYSHOWSAMEButDiff Serves: 12 Tin: 23 × 30 cm / approximately 9 × 12 inches, at least 5 cm deep Preparation: 25 minutes Baking: 30–40 minutes Ingredients Date sponge • 250 g pitted dates, chopped — 1.6 UK cups / 1⅔ US cups • 300 ml boiling water — 20 tbsp / 1.2 UK cups / 1¼ US cups • 1 tsp bicarbonate of soda/baking soda • 100 g softened unsalted butter — 7 tbsp • 150 g soft dark brown sugar — approx ⅔ packed cup, UK or US • 3 large eggs, room temperature • 250 g plain flour / all-purpose flour — 1.9 UK cups / 2 US cups • 1½ tsp baking powder • ¼ tsp fine salt • 1 tbsp black treacle or dark molasses, not blackstrap • 1 tsp vanilla extract Toffee sauce • 180 g soft dark brown sugar — 0.8 packed UK cup / 0.85 packed US cup • 100 g unsalted butter — 7 tbsp / 0.4 UK cup / scant ½ US cup • 300 ml double cream or heavy cream — 1.2 UK cups / 1¼ US cups • 1 tsp vanilla extract • ¼ tsp fine salt Heat the oven to 180°C conventional / 160°C fan / 350°F. Bake 30–40 minutes. Check at 30 minutes: the centre should spring back gently, and a skewer should come out without wet batter #stickytoffeepudding #toffeesauce #britishdesserts #homebaking #backyardchef PRIVACY POLICY and FULL DISCLOSURE: Rik participates in the Amazon Services LLC Associates Program (UK). DISCLAIMER: Please note that the product links included in this video contain affiliate links. I will receive a small commission if you click one of the links and make a purchase. This is at no extra cost to you, and it will help me maintain my channel and create more videos. I appreciate your support. Thank you for considering using these links.

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