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Sticky Toffee Pudding Sundae Recipe

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4.2 from 9 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://marthatasty.com/sticky-toffee-pudding-sundae-recipe/