Everyone loves a sticky toffee pudding, so we thought we’d take it one step further and turn it into a sundae. Knickerbocker-Glorious!
If you’ve got a sweet tooth that needs satisfying, our sticky toffee ice cream sundae is your solution. The sticky toffee sauce is rich, indulgent and the perfect partner to cold vanilla ice cream. If you love sticky toffee pudding but need a lighter option for during the warmer option, you need to give this sundae a try. We have used ready-made ice cream but you could go the extra mile and make a no-churn ice cream of your own. This banana ice cream would give the sundae a banoffee twist or go extra indulgent and try this chocolate and Baileys recipe.
- 175g dates, finely chopped
- 1tsp bicarbonate of soda
- 75g butter, softened
- 175g unrefined caster sugar
- 3 eggs
- 1tsp vanilla extract
- 255g self-raising flour
- For the sauce
- 115g unsalted butter
- 90g soft light brown sugar
- 225ml double cream
- 3tbsp rum
- 1tbsp golden syrup
- 1ltr tub vanilla ice cream
Preheat the oven to 160C/Gas 4. To make the sponge, put the dates in a bowl with the bicarbonate of soda and add 300ml boiling water.
Beat the butter and sugar with an electric whisk until pale. Whisk in the eggs and vanilla, then sift in the flour. Add the dates and liquid and mix well. Pour into the lined cake tin and bake for 20 mins. Remove for oven and leave to cool completely before cutting into 1-inch cubes.
To make the sauce, melt the butter and sugar in a saucepan, add in the cream, rum and golden syrup and bring to the boil for 1-2 mins until thickened slightly. Leave to cool completely.
To serve, place cubes of sponge in the base of sundae glasses, drizzle over the sauce and top with a scoop of ice cream, repeat and drizzle the sundae with toffee sauce.
Top Tip for making Sticky toffee ice cream sundae
Add orange zest and stem ginger to the sponge for something a little different