Sticky Toffee Cake Tray Bake

Yes, a bit of a long winded name for a cake finger I know, but I wasn't quite sure what to call it. The theory of the much loved Sticky Toffee Pudding is there... but without the toffee sauce, which to be honest is not needed as it is sweet enough!

The Bloke wanted something transportable for a few people and sticky icing doesn't work so this is what was made. I sneakily (chefs privilege) had one while they were still warm and oh! they are mighty fine. Pretty easy to made, simple enough ingredients and quick to make. Lovely with a cup of tea (oh, how British!). My Sticky Toffee Cake Tray Bake. Slice into fingers and share if you dare.

Ingredients:

200g dried/semi dried stoned dates, chopped
100g raisins, chopped
175ml boiling water
1 tsp vanilla essence
85g butter, room temperature
140g caster sugar
175g self-raising flour
2 large eggs
100ml milk
1 tsp. ground cinnamon
1 tsp. ground ginger
2 tablespoons black treacle


Method:

Set the oven to 170 C and grease, then line a tray (mine was 34cm x 24cm) with greaseproof paper. Put the chopped dates and raisins in a bowl with the vanilla essence and boiling water and set to one side.

In a mixing bowl, beat the sugar and butter together. Add one egg and beat in, followed by half of the flour and beat in, then half the milk and beat again. Then add the second egg and beat followed by the remaining flour and mix in.  Then add the cinnamon and ginger and the black treacle followed by the remaining milk and beat again.

Tip in the fruit (and water) and stir well. Tip the batter into the prepared tray and pop in the oven for 25 minutes, when it will be risen and golden. Leave to cool in the tray for 10 minutes and invert onto a wire rack to cool.

When cool, invert onto a chopping board and cut into fingers. I cut first the width into three sections, then the length into 1 inch slices.

Makes 24 (Yes I ate one!!)

Now at this stage, you can put on any icing, or fudge topping of your choice. But it really tastes quite good as it is! Enjoy with a cup of tea. Or as a dessert with hot, sweet custard. Delicious!