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BakingChristmasSarah Butler

Sticky Toffee Traybake

25 mins Cook
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Sticky Toffee Traybake

Sticky Toffee Traybake

agnesgempackfoods-ie
prep time
15 mins
cooking time
25 mins
servings
6
total time
40 mins

Equipment

  • 11 x 7 inch tin lined with baking paper

  • Handheld or free-standing mixer

  • Large mixing bowl

  • Spatula

  • Whisk

  • Cocktail stick or skewer

Ingredients

  • For the Sponge:

  • 200g Gem Mixed Fruit

  • 100g Gem White Chocolate Chips

  • 150ml hot water

  • 75g soft butter

  • 50g Gem Light Muscovado Sugar

  • 2 large eggs

  • 150g Gem Self-Raising Flour, sifted

  • 1 tsp Gem Baking Powder, sifted

  • Zest of 1 orange

  • For the Butterscotch sauce:

  • 150g soft butter

  • 300g Gem Light Muscovado Sugar

  • 200ml double cream

  • Juice from ½ orange

Instructions

1
Preheat oven to 180C, 160C fan, gas 4.
2
Add the fruit mix to a bowl, cover and soak in the hot water for 10 minutes.
3
In a large mixing bowl, with a handheld or free-standing mixer, whisk the butter and sugar together until combined.
4
Add the orange zest and combine.
5
Next, add the eggs, one at a time while mixing.
6
Followed by the flour and baking powder, continue to beat on a low speed, bringing the mixture together.
7
Add the mixed fruit and the water they are soaking into the mixture and combine well.
8
Finally, fold in the white chocolate chips.
9
Pour the mixture into the prepared tin.
10
Bake for 25-30 minutes, until golden on top.
11
Cool in the tin.
12
To make the toffee sauce, melt the butter and sugar in a wide saucepan and bring to a light simmer.
13
Whisk in the cream until all is combined, increase heat until the sauce bubbles, then take it off the heat.
14
Add the orange juice and reduce to a sauce consistency; this may take a few minutes.
15
Use a cocktail stick or sharp skewer to pierce holes all over the cake right through to the bottom.
16
Spoon some of the sauce on top and allow it to seep through the holes.
17
Leave to sit for 30 minutes before cutting.

Notes

Save the remaining sauce in a jar to reheat and pour over when serving a slice with vanilla ice cream.
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