Sticky Toffee Sundae Recipe

Preheat oven to 350°F (175°C). Grease six 6-oz ramekins or a 9x9-inch baking pan; set aside.

Place chopped dates in a heatproof bowl. Pour boiling water over dates and stir in 1 tsp baking soda. Let sit 10 minutes to soften, then mash lightly with a fork; keep warm.

In a bowl or stand mixer, cream 1/2 cup room-temperature unsalted butter with 3/4 cup light brown sugar until pale and fluffy, about 2–3 minutes.

Beat in 1 large egg and 1 tsp vanilla extract until combined.

Fold in the mashed date mixture.

Whisk together 3/4 cup all-purpose flour, 1 tsp baking powder and 1/4 tsp fine sea salt. Gently fold the dry ingredients into the wet mixture until just combined—do not overmix.

Spoon batter evenly into prepared ramekins or into the pan. Smooth tops.

Bake in preheated oven: ramekins 18–22 minutes (top should spring back lightly and a skewer comes out with a few moist crumbs); 9x9 pan 25–30 minutes. Remove from oven and cool slightly.

If using a pan, cut into 6 portions before serving.

While puddings bake, make the sauce: in a medium saucepan over medium heat, melt 1/2 cup unsalted butter and 3/4 cup light brown sugar, stirring until sugar dissolves and mixture bubbles gently.

Carefully pour in 3/4 cup heavy cream while whisking (sauce will bubble). Bring to a low simmer for 3–4 minutes, whisking occasionally, until slightly thickened.

Remove from heat and stir in 1 tsp vanilla extract and 1/8 tsp fine sea salt. Keep warm; if it cools and thickens too much, warm gently before serving.

Chill a mixing bowl and whisk or beaters in the freezer for 5–10 minutes to help whipping.

Combine 1 cup chilled heavy cream, 2 tbsp granulated sugar, 1/2 tsp vanilla bean paste (or extract) and 1 pasteurized egg yolk in the chilled bowl.

Whip to medium peaks. The yolk adds richness and helps set when torched; taste for sweetness and adjust if desired.

Spoon or pipe the whipped crème brûlée onto chilled puddings or plates. Lightly sprinkle approximately 1 tbsp granulated sugar over each portion where you want the brûlée crust.

Using a kitchen torch, carefully caramelize the sugar until it forms a crisp, glassy crust—move torch in even strokes to avoid burning. Let sit 30–60 seconds to harden.

Line a small baking sheet (8x8 or similar) with parchment and lightly brush with 1 tsp melted butter. Have a speedy workspace ready because reaction is fast.

In a heavy-bottomed saucepan over medium heat, combine 1 cup granulated sugar and 1/4 cup golden syrup. Stir gently until sugar dissolves, then stop stirring and let mixture come to a boil.

Once it reaches a full boil, allow to continue ~3–4 minutes until amber in color (watch closely to avoid burning). Remove from heat immediately.

Quickly and vigorously whisk in 1.5 tsp sifted baking soda; the mixture will foam and expand rapidly. Immediately pour and spread the foam evenly onto the prepared parchment to about 1/4–1/2 inch thickness.

Allow to cool completely at room temperature (10–20 minutes). Once set, break into shards. Store in an airtight container to keep crisp.

Warm sticky toffee puddings slightly if fully cooled (10–15 seconds in microwave or warm oven). Place one pudding on each serving bowl or shallow dish.

Spoon 3–4 tbsp warm caramel sauce over each pudding, allowing some to pool on the plate.

Top each pudding with 3 scoops of vanilla gelato. Drizzle an additional 1–2 tbsp caramel sauce over the gelato.

Pipe or spoon a generous dollop of the whipped crème brûlée atop the gelato or beside the pudding. Sprinkle 1 tbsp granulated sugar over the whipped cream and torch to create a brûlée crust as described above (optional but recommended).

Insert 2–3 sponge toffee shards into each sundae for crunch and height.

Sprinkle 2 tbsp finely chopped toasted pecans across the portions (optional) and garnish with fresh mint leaves.

Serve immediately while sauce is warm and the brûlée crust is crisp.