Sticky toffee sundae
This decadent, grown-up sundae layers soaked dates with homemade sticky toffee sponge, the best vanilla ice cream, clotted cream and a drizzle of caramel sauce
Smashed honeycomb and Bailey's butterscotch sundae
Serves 4
Easy
Prep:
Cook:
The butterscotch sauce for this sundae can be adapted to suit whatever spirit or liqueur you prefer – whisky, amaretto and dark rum are all great
Skip to ingredients
- 175ml double cream
- ½ tsp vanilla extract
- 3 tbsp Baileys Irish Cream
- 8 scoops of vanilla ice cream
- 100g honeycombroughly broken up
BAILEYS BUTTERSCOTCH SAUCE
- 25g salted butter
- 125ml double cream
- 100g light muscovado sugar
- 50ml Baileys Irish Cream
Nutrition: per serving
- kcal893
- fat58g
- saturates36g
- carbs80g
- sugars80g
- fibre0.2g
- protein6g
- salt0.8g
Method
step 1
To make the sauce, put the butter, cream and sugar in a pan, and stir well. Bring to a simmer, stirring, and bubble for 5 mins until glossy. Remove from the heat and stir in the Baileys.
step 2
Softly whip together the cream, vanilla and Baileys. Layer up the ice cream, honeycomb, sauce and dollops of cream in coupe glasses before serving.
