Sticky Toffee Tray Bake
Created by Russell Brown
It has got to be one of the all time favourite modern desserts; rich, dark and moist preferably with a big spoon of clotted cream! This tray bake version has all the classic flavours, makes a great afternoon tea treat and still goes well with the clotted cream.
What you’ll need
160g unsalted butter
80g dark Muscovado sugar
80g golden syrup
3 Waddling Free duck eggs
75g chopped dates, fresh if possible, soaked in boiling water for 10 minutes and then drained
160g self raising flour
2g fine sea salt
2g mixed spice
50g diced fudge pieces, around 3-4mm
30g dark Muscovado sugar for sprinkling
Let’s get cooking
Beat the butter, 80g Muscovado and the golden syrup together until creamy, then gradually add the egg alternating with a little flour. Mix in the remaining flour, salt and mixed spice. Fold in the chopped dates.
Line a 20 x 30 cm bakewell pan with silicone paper and butter lightly. Spread the sponge mix into the tin, sprinkle over 30g Muscovado sugar and then scatter on the fudge pieces.
Bake at 170℃ for 15 to 20 minutes until the sponge is risen, firm to the touch and golden. Cool on a wire rack for 10 minutes then slide out of the tin to cool completely.
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