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Sticky Toffee Pudding Sundae

Put an American spin on the British classic, Sticky Toffee Pudding with a delicious, perfectly spongy cake, luscious Sticky Toffee Sauce, ice cream, and Reddi-Wip.

Course Dessert
Cuisine dessert, england, international recipe, sticky toffee pudding, sundae, United Kingdom
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Author Erica

Ingredients

For the Sticky Toffee Pudding:

  • unsalted butter and granulated sugar for dusting ramekins or a cake pan
  • 7 oz pitted dates finely chopped
  • 1/2 tsp pure vanilla extract
  • 4 Tbs unsalted butter softened, plus additional for coating the pan
  • 3/4 cup packed dark brown sugar
  • 1-1/2 tsp dark corn syrup
  • 1-1/2 tsp molasses
  • 1 cup all-purpose flour
  • 2 eggs
  • 1-1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp kosher salt

For the Sticky Toffee Sauce:

  • 1 cup dark brown sugar
  • 2 Tbs dark corn syrup
  • 6 Tbs unsalted butter
  • 2/3 cup heavy cream

For the Sundae:

  • Blue Bunny Vanilla ice cream
  • Reddi-wip¬†Original Whipped Topping

Instructions

  1. Heat oven to 375F. Butter 8 small ramekins. Dust with sugar. Set aside.
  2. Put the dates and 1 cup water in a medium saucepan. Bring to a boil, reduce heat, and simmer 5 minutes. Use an immersion blender to blend the dates and water until smooth. Set aside to cool to room temperature.
  3. In a large bowl, combine the butter and brown sugar until smooth. Add the vanilla, molasses, and corn syrup, and combine. Add the date-water paste and mix well.
  4. Separately, combine the flour, baking powder, baking soda, and salt. Add to the butter-sugar mixture. Whip until smooth and fluffy.
  5. Portion the batter into the ramekins. Place ramekins on a bake sheet and bake 20-25 minutes until risen and springy to the touch. Remove from the oven.
  6. While the cakes are cooking, prepare the Sticky Toffee Sauce. Heat the butter, corn syrup, and brown sugar in a medium saucepan until smooth and bubbly. Gently simmer on low heat 2 minutes. Remove from the heat and carefully add the cream, stirring until smooth. (Careful, this mixture is HOT).
  7. Remove a cake from the ramekin onto a serving plate. Top with Sticky Toffee Sauce so it can soak into the cake. Then top with ice cream, Reddi-wip, and additional Sticky Toffee Sauce. Yields: 8 servings.

Recipe Notes

If ramekins are not available, the cake can be baked in a 9x9 square cake pan for 25-30 minutes.