Sticky Toffee Traybake (Mary Berry Style)

Being a typical Brit, this was one of my most memorable and favorite deserts growing up! If there was ever a nice family dinner at a restaurant, and there wasn't sticky toffee pudding on the menu… I would not be happy! It became a staple for me and my grandfather who would always share a dessert. Sticky toffee Pudding was always our first choice! (Followed closely by a knicker-bocke

r-glory!) 

The little microwavable ones from Tesco’s, Sainsburys and so on, would often be found at the back of my family's kitchen cupboards, you know, just in case!

So after a trip back to the UK, and my homesickness had kicked in, I decided I was making it myself! My American husband of course had never heard of such a desert! From the first bite I was immediately transported back in time, sat in a Harvester with my Grandad by my side. Only this time, I wasn't sharing my slice for love nor money! 

It was absolutely delicious, so soft and perfectly flavored! The sauce, out of this world! I continued to tell my husband that my homemade one was in fact better than you could get in a restaurant back home…and I stand by that! Haha

If you, like me, have grown up with this classic cake, then do not hesitate to get your bake on with this simple and completely breathtaking recipe! 

INGREDIENTS -

For the sponge

• 100 g butter, softened

• 175 g light brown sugar

• 2 large eggs

• 1 teaspoon baking powder, levelled

• 1 teaspoon bicarbonate of soda, levelled

• 3 tablespoon black treacle ( or molasses)

• 225 g self-raising flour

• 275 ml full-fat milk

For the butterscotch sauce

• 300 ml double cream (heavy cream)

• 100 g butter

• 1 tablespoon black treacle (or molasses)

• 1 teaspoon vanilla extract

• 25 g light brown sugar

Instructions

1. Preheat the oven to 180 degrees Celsius/350 Fahrenheit.

2. For the sponge, add the light brown sugar and the butter together in a bowl, and beat until creamy and incorporated.

3. Add the eggs one by one, beating well after each addition.

4. Sift in the flour, add the bicarb of soda, baking powder, milk and treacle, and beat well to get a smooth batter.

5. Butter a baking dish ( I use a glass, rectangular baking tray), and pour the batter in evenly. .

6. Bake for 30 minutes until the sponge is well risen, and a skewer inserted in the middle comes out clean.

7. Remove from the oven, and allow it to cool for 10-15 minutes.

8. To make the sauce, cut the butter into cubes, and add it to a pan set over a low to medium heat.

9. Then add the light brown sugar to the pan, and mix together so the butter can melt.

10. Pour in the cream, treacle and vanilla extract, and whisk well to get a smooth sauce.

11. Once it comes to a boil, let it bubble up for a minute, then remove it from the heat.

12. Pour half of the sauce over the warm sponge, and reserve the rest of the sauce for serving with the cake.