If you adore the rich, comforting flavors of classic British desserts but crave a fun American twist, this Sticky Toffee Pudding Sundae Recipe is about to become your new favorite indulgence. Imagine a perfectly spongy, moist date cake soaked in a luscious, warm sticky toffee sauce, then crowned with creamy ice cream and a cloud of whipped topping. This delightful mashup elevates the traditional sticky toffee pudding into a playful sundae format that’s ideal for sharing, yet irresistible enough to savor all by yourself. With every bite, you’ll experience a symphony of gooey caramel sweetness balanced by the deep, earthy notes of the dates. It’s pure dessert heaven that’s surprisingly simple to make and impossible not to love.
Ingredients You’ll Need
The beauty of this Sticky Toffee Pudding Sundae Recipe lies in its straightforward ingredients, each carefully chosen to ensure the perfect balance of texture, flavor, and color. From the richness of butter to the natural sweetness of dates and the velvety creaminess of the sticky toffee sauce, every component plays a vital role in crafting this luscious treat.
- Unsalted butter: Essential for richness and for greasing ramekins or pans to achieve a perfect bake.
- Granulated sugar: Used to dust the ramekins, adding a subtle crunch and preventing sticking.
- Pitted dates (7 oz, finely chopped): The star ingredient that brings natural sweetness and moistness.
- Pure vanilla extract (½ tsp): Adds a fragrant warmth that complements the dates beautifully.
- Dark brown sugar (¾ cup, plus 1 cup for sauce): Provides depth with its molasses content and intensifies the toffee flavor.
- Dark corn syrup (1 ½ tsp for cake, 2 tbsp for sauce): Helps achieve a glossy, sticky texture in the sauce and cake.
- Molasses (1 ½ tsp): Boosts the rich, dark flavor that characterizes sticky toffee dessert.
- Eggs (2): Bind ingredients and contribute to the cake’s springy texture.
- All-purpose flour (1 cup): Forms the structure of the cake.
- Baking soda (1 ½ tsp) and baking powder (½ tsp): Leavening agents that ensure a light and fluffy pudding.
- Kosher salt (¼ tsp): Balances the sweetness and enhances all flavors.
- Unsalted butter (6 tbsp for sauce): Creates a buttery, silky sticky toffee sauce.
- Heavy cream (⅔ cup): Critical for making the sauce luscious and creamy.
- Ice cream: Adds cold, creamy contrast against the warm cake and sauce.
- Whipped topping or whipped cream: Adds lightness and a fluffy finish to the sundae.
How to Make Sticky Toffee Pudding Sundae Recipe
Step 1: Preparing the Ramekins and Dates
Begin by heating your oven to 375°F and buttering eight small ramekins thoroughly. Dust the inside of each with granulated sugar to create a sweet, non-stick coating that forms a lovely crust once baked. Simmer the finely chopped dates in a bit of water until soft, then blend them into a smooth paste—this puree will bring the pudding’s signature moistness and rich flavor.
Step 2: Mixing the Batter
In a large bowl, cream together softened butter and dark brown sugar until perfectly smooth and creamy. Beat in the eggs, vanilla, molasses, and dark corn syrup, then incorporate the cooled date paste. Finally, sift together the flour, baking soda, baking powder, and salt before folding them into the wet mixture, whipping it until fluffy. This batter promises a light yet decadent pudding base.
Step 3: Baking the Pudding
Spoon the batter evenly into the prepared ramekins and arrange them on a baking sheet for support. Bake for 20 to 25 minutes until the puddings have risen beautifully and feel springy to the touch—this is your sign they are perfectly cooked inside.
Step 4: Crafting the Sticky Toffee Sauce
While the puddings bake, start your sauce by warming butter, dark corn syrup, and dark brown sugar over medium heat until glossy and bubbling gently. Lower the heat, and after a couple of minutes, carefully stir in heavy cream, watching it transform into a silky, luscious sauce. The heat must be low to keep it rich and smooth without burning or curdling.
Step 5: Assembling Your Sundae
Turn out a warm pudding from a ramekin onto a plate. Spoon generous amounts of sticky toffee sauce over it so the cake absorbs all that gooey sweetness. Crown with scoops of creamy ice cream and a dollop of whipped topping or whipped cream. For the ultimate indulgence, drizzle extra sticky toffee sauce over the top and enjoy the dreamy combination with each bite.
How to Serve Sticky Toffee Pudding Sundae Recipe
Garnishes
A well-chosen garnish can elevate your sundae from delicious to extraordinary. Consider adding a sprinkle of toasted chopped pecans or walnuts for crunch, a few flakes of flaky sea salt to balance the sweetness, or even a drizzle of caramel or chocolate sauce for extra decadence. Fresh mint leaves or a dusting of cocoa powder can make the presentation shine.
Side Dishes
Sometimes a side can complete the experience. A simple cup of strong black coffee or a robust Earl Grey tea pairs beautifully with the Sticky Toffee Pudding Sundae Recipe’s rich flavors. For an extra treat, serve with fresh berries or a lightly dressed fruit salad to add vibrant contrast and brightness to your dessert plate.
Creative Ways to Present
If you want to wow friends or family, try serving this pudding sundae in martini glasses or small trifle bowls layered with broken bits of cake, sauce, ice cream, and whipped cream in repeated layers. Another fun idea is to use mini mason jars, making each dessert portable and charming. Even adding edible gold leaf or candied ginger pieces on top gives a festive flair that delights all senses.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of the Sticky Toffee Pudding Sundae Recipe, store the cakes separately from the sauce and toppings. Wrap the cooled puddings tightly with plastic wrap and keep them in the fridge for up to three days. The sauce should be refrigerated in an airtight container. When ready to enjoy again, reheat gently and assemble your sundae fresh for the best texture and flavor.
Freezing
You can freeze the baked pudding cakes by wrapping them well in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to two months. The sticky toffee sauce is better made fresh but can be prepared in advance and refrigerated. Freeze the cakes without sauce or toppings for the best results.
Reheating
To properly reheat your Sticky Toffee Pudding cakes, unwrap them and place on a microwave-safe dish, warming for about 30-45 seconds until hot through but not dried out. Alternatively, reheating in a 325°F oven for 10-15 minutes wrapped loosely in foil helps retain moisture. Warm the sauce gently on the stovetop before pouring over the pudding and adding ice cream and whipped topping for serving.
FAQs
What is the origin of sticky toffee pudding?
Sticky toffee pudding is a classic British dessert that originated in the mid-20th century. It features a moist sponge cake made with dates, drenched in a rich toffee sauce. This recipe adds an American spin by turning the pudding into a sundae with ice cream and whipped topping, making it even more decadent.
Can I make this recipe dairy-free?
Yes! Substitute the unsalted butter with dairy-free margarine or coconut oil, use a plant-based heavy cream alternative like coconut cream for the sauce, and choose your favorite dairy-free ice cream and whipped topping to keep it creamy and delicious.
Do I have to use dates in this recipe?
Dates are key to the traditional flavor and moist texture of sticky toffee pudding. Their natural sweetness and rich taste create the base of this dessert’s signature character, so replacing them would change the essence of the recipe.
Can I prepare the Sticky Toffee Sauce ahead of time?
Absolutely. The sauce can be made a day in advance and stored in the refrigerator. Reheat it gently on low heat before serving to maintain the silky consistency and warmth required for an amazing sundae experience.
What ice cream flavor pairs best with this Sticky Toffee Pudding Sundae Recipe?
Classic vanilla ice cream is a perfect match, offering creamy coolness that balances the rich and sticky toffee sauce. For a twist, try caramel, butterscotch, or even a spiced ice cream like cinnamon or ginger to complement the warm flavors.
Final Thoughts
This Sticky Toffee Pudding Sundae Recipe is a wonderful way to treat yourself or impress guests with a dessert that feels both retro and fresh. Its balance of warm, sticky sweetness and cool, creamy toppings makes every bite a celebration. Whether you’re a sticky toffee pudding aficionado or discovering it for the first time, this recipe promises a comforting, joyful dessert experience that you’ll want to make again and again.
PrintSticky Toffee Pudding Sundae Recipe
This Sticky Toffee Pudding Sundae offers an American twist on the classic British dessert, featuring a perfectly spongy date cake drenched in luscious homemade sticky toffee sauce, topped with creamy ice cream and whipped topping for an indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: British-American
Ingredients
For the Sticky Toffee Pudding:
- Unsalted butter and granulated sugar, for dusting ramekins or cake pan
- 7 oz pitted dates, finely chopped
- ½ tsp pure vanilla extract
- 4 tbsp unsalted butter, softened, plus additional for coating the pan
- ¾ cup packed dark brown sugar
- 1 ½ tsp dark corn syrup
- 1 ½ tsp molasses
- 2 eggs
- 1 cup all-purpose flour
- 1 ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp kosher salt
For the Sticky Toffee Sauce:
- 1 cup dark brown sugar
- 2 tbsp dark corn syrup
- 6 tbsp unsalted butter
- ⅔ cup heavy cream
For the Sundae:
- Ice cream (vanilla recommended)
- Whipped topping or whipped cream
Instructions
- Prepare ramekins: Preheat your oven to 375°F (190°C). Butter 8 small ramekins thoroughly and dust with granulated sugar to prevent sticking. Set aside.
- Cook and blend dates: Place the finely chopped dates and 1 cup of water in a medium saucepan. Bring them to a boil, then reduce heat and simmer for 5 minutes until softened. Use an immersion blender to puree the mixture until smooth. Set this date paste aside to cool to room temperature.
- Make the cake batter: In a large mixing bowl, combine 4 tablespoons of softened butter with the dark brown sugar until you achieve a smooth texture. Add the eggs, vanilla extract, molasses, and dark corn syrup, mixing well. Stir in the cooled date paste thoroughly.
- Add dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Gradually add this dry mixture to the wet ingredients and whip until the batter is smooth and fluffy.
- Bake the pudding: Divide the batter evenly into the prepared ramekins. Place the ramekins on a baking sheet for stability and bake in the preheated oven for 20-25 minutes, or until the puddings have risen and are springy to the touch. Remove from the oven and allow to cool slightly.
- Prepare the sticky toffee sauce: While the puddings bake, combine the dark brown sugar, dark corn syrup, and butter in a medium saucepan over medium heat. Stir continuously until the mixture is smooth and bubbly. Reduce heat to low and simmer gently for 2 minutes. Remove from heat and slowly whisk in the heavy cream until the sauce is smooth and glossy. Be careful as the mixture will be hot.
- Assemble the sundae: Carefully remove one pudding from its ramekin onto a serving plate. Generously spoon warm sticky toffee sauce over the top, allowing it to soak into the cake. Add a scoop of ice cream, a dollop of whipped topping or whipped cream, and drizzle with additional sticky toffee sauce. Serve immediately for best results.
Notes
- If ramekins are unavailable, this pudding can be baked in a 9×9 inch square cake pan. Increase baking time to 25-30 minutes and test for doneness.
- Use vanilla ice cream for a classic flavor pairing.
- Sticky toffee sauce can be made ahead and gently reheated before serving.
- Handle hot sticky toffee sauce carefully to avoid burns.
