Put an American spin on the British classic Sticky Toffee Pudding. A perfectly spongy cake soaked in luscious sticky toffee sauce, finished with a scoop of ice cream and a cloud of whipped topping — this sundae-style dessert is a delightful way to celebrate summer with family and friends.
Sticky Toffee Pudding is one of those desserts that makes you genuinely excited. It’s rich yet balanced, not cloyingly sweet, and has a grown-up depth of flavor while still being adored by kids. This Sticky Toffee Pudding Sundae quickly became a favorite in our house — so let’s kick off summer with it.
On a recent trip to England I found myself sampling Sticky Toffee Pudding nearly every night. Each version I tried had its own twist — frothed cream one evening, ice cream another, a drizzle of chocolate on a third. Every variation was spectacular and showed how versatile and comforting this dessert can be.
That experience inspired this Americanized take: a Sticky Toffee Pudding Sundae. The key elements are the cake, the sauce, and the toppings. The cake should be light and springy despite its dark color, so it soaks up the toffee sauce without collapsing. A surprising but essential ingredient is dates. They’re cooked and blended into a paste that contributes sweetness, color, and depth of flavor — not a “date cake,” but a cake that benefits from what the dates add.
The toffee sauce is quick to prepare — just a few minutes on the stove — and unlike some caramel sauces it remains pourable when cooled, so you can make it ahead and gently warm it before serving. Finish each serving with a scoop of ice cream and a swirl of whipped topping for that classic sundae feel.
Make these for a summer gathering or a special weeknight dessert. The combination of warm sponge, silky sauce, cold ice cream, and fluffy whipped cream is irresistible. Try it once and you’ll understand why this has become a go-to favorite.
Sticky Toffee Pudding Sundae
Ingredients
For the Sticky Toffee Pudding:
- unsalted butter and granulated sugar for dusting ramekins or a cake pan
- 7 oz pitted dates finely chopped
- ½ tsp pure vanilla extract
- 4 Tbs 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 Tbs dark corn syrup
- 6 Tbs unsalted butter
- ⅔ cup heavy cream
For the Sundae:
- ice cream
- whipped topping or whipped cream
Instructions
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Heat oven to 375°F. Butter eight small ramekins and dust with granulated sugar. Set aside.
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Place the chopped dates and 1 cup water in a medium saucepan. Bring to a boil, then reduce heat and simmer 5 minutes. Use an immersion blender (or transfer to a blender) and blend until smooth. Cool to room temperature.
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In a large bowl, cream the softened butter and packed dark brown sugar until smooth. Add the eggs, vanilla, molasses, and dark corn syrup, mixing to combine. Stir in the cooled date paste.
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Whisk together the flour, baking powder, baking soda, and salt. Add to the wet ingredients and beat until smooth and fluffy.
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Divide the batter among the prepared ramekins. Place the ramekins on a baking sheet and bake 20–25 minutes, until risen and springy to the touch. Remove from the oven.
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While the cakes bake, make the sticky toffee sauce. In a medium saucepan, heat the butter, dark corn syrup, and dark brown sugar until smooth and bubbling. Simmer gently on low for 2 minutes. Remove from heat and carefully stir in the heavy cream until smooth. The mixture will be very hot—take care when adding the cream.
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To serve, turn a cake out of its ramekin onto a plate. Spoon warm sticky toffee sauce over the cake so it soaks in. Top with a scoop of ice cream, a dollop of whipped topping or whipped cream, and an extra drizzle of sauce.
Notes
Nutrition
