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Baking, Recipes

Sticky Toffee and Raisin Traybake

This cold weather has forced a lot of people indoors this weekend, including myself. Sadly the lack of a garden means that I do not have the space to build a snowman without the risk of getting pelted with snowballs by the local kids (a trip to Tesco nearly ended in a face full of snow, after that I retreated back indoors and have not emerged since). So to combat the cold I decided to make a traybake. Traybakes are great – once you have mastered the basic recipe, you can bung in anything that you have in the cupboard and it is almost guaranteed to go perfectly with a big cup of tea.

After deciding that I would only use what I had in my cupboards, I decided to make a Sticky Toffee traybake after finding a recipe in 1001 Cupcakes, Cookies and Other Tempting Treats from Love Food – a real joy for budding bakers looking to experiment with different flavours. After discovering that I did not have enough dates, I made up the rest with raisins and it added a really nice extra taste to the bake.


85g butter (softened)
75g pitted dates (chopped)
100g raisins (chopped)
175ml boiling water
1/2 tsp bicarbonate of soda
140g caster sugar
1 large egg (lightly beaten)
1/2 tsp vanilla extract
175g self-raising flour

Toffee Sauce
85g soft light brown sugar
40g butter
2 tbsp milk

Preheat the oven to 180C and grease and line a 20cm square tin. Put the dates, raisins, bicarbonate of soda and boiling water in a small saucepan, and heat gently over for a low heat for 5 minutes (or until the dates and raisins are soft). In a separate bowl, cream together butter and sugar, then beat in the egg, vanilla extract and date/raisin mixture. Sift in the flour and fold until just combined.

Pour the mixture into the tin and bake in the oven for around 40 minutes, or until firm to the touch. Whilst the cake is cooling, make the toffee sauce by putting the sugar, butter and milk in a saucepan. Put over a medium heat until it has all dissolved, then simmer gently for a few minutes, stirring constantly. Note – if you lick the spoon, it is hot!Gently prick the cake all over and pour the hot sauce evenly over the cake (using a spatula to spread it out). Leave the traybake to cool completely in the tin, then cut into squares. For an extra special treat, pop it in the microwave for 30 seconds and serve with a scoop of vanilla ice-cream – enjoy 🙂

About beesteasandbooks

I am a keen reader and baker who loves all things sweets! This site is for me to review books and share baking recipes. If you have any comments or recommendations, then please get in touch!


2 thoughts on “Sticky Toffee and Raisin Traybake

  1. this sounds amazing. I adore sticky toffee pudding, so this will definitely be a winner – especially since I adore raisins.

    Posted by frugalfeeding | February 5, 2012, 18:35

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