Sticky Toffee Sundae Recipe

Sticky toffee sundae

  • serves 8
  • Easy

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.



  • butter 50g
  • golden caster sugar 175g
  • plain flour 275g
  • baking powder 1 tbsp
  • egg 1
  • bicarbonate of soda 2 tsp
  • vanilla ice cream to serve
  • clotted cream to serve


  • butter 150g
  • dark brown sugar 150g
  • double cream 250ml


  • Step 1

    Heat the oven to 150C/fan 130C/gas 2. Put the unsoaked dates with 300ml water in a pan and bring up to the boil. Cream the butter and sugar together and mix the flour with the baking powder. Add the egg to the butter and sugar mixture followed by the flour. Add the bicarbonate of soda to the date mix, be careful as the mix will foam up, then slowly add this date mix to the cake mix and fold together. Pour into a 22×22cm tray lined with baking parchment and cook for about 25 minutes or until risen and a skewer comes out clean. Turn out onto a wire rack to cool and remove the parchment. Dice the sticky toffee pudding into 1cm cubes

  • Step 2

    To make the caramel sauce, put the butter and sugar in a pan and melt together, stirring. When the mixture starts to bubble, add the cream and bring up to the boil. Simmer for 2 mins then strain into a jug.

  • Step 3

    To assemble the sundaes, put 2-3 syrup-soaked dates into the bottom of 8 large glasses and pour the caramel sauce over the dates until they are just covered. Put about 6 – 8 bits of sticky toffee pudding in the glass next, then add 2 scoops of vanilla ice cream. Sprinkle a few more pieces of pudding over the top. Top it off with a quenelle of clotted cream and serve with a jug of extra caramel sauce.

Nutritional Information

  • Kcals 563
  • Fat 22.6g
  • Carbs 90.2g
  • Fibre 2.1g
  • Protein 5.4g
  • Salt 1.44g