Sticky Toffee Sundae Recipes

Steps:

• Put the dates in a bowl and cover with the 1 cup boiling water to soften, at least 5 minutes. Heat the oven to 350 and grease a deep 9-by-13-inch baking dish.
• Combine the 3 tablespoons butter, baking soda, a pinch of salt, Demerara sugar, 1/3 cup plus 1 teaspoon dark brown sugar, eggs, flour and vanilla extract in a food processor and pulse until just combined. Add the dates and 1/2 cup of the water to the mixture; pulse until nearly smooth (specks of dates should remain visible).
• Pour the mixture into the baking dish and bake for about 30 minutes, until just firm to the touch. (When the pudding has finished baking, remove from the oven and heat the broiler. Put the rack about 4 inches from the heat source.)
• Meanwhile, make the topping. Melt 5 tablespoons butter in a small saucepan over medium heat, then slowly add 1 cup cream and 6 tablespoons dark brown sugar and 1/8 teaspoon salt, whisking continuously until the mixture bubbles gently and comes together to form a smooth mixture; turn off heat.
• In another small saucepan over medium heat, make the extra sauce. Melt 3 tablespoons butter, then slowly add 1 ¼ cups cream and 3 tablespoons dark brown sugar and 1/8 teaspoon salt. Repeat the process above.
• Pour the topping (careful not to use the extra sauce) over the cooked pudding and place the whole thing in the broiler until it bubbles and looks sticky, 1 or 2 minutes (watch it closely). To serve, spoon into bowls and cover with the extra sauce. If you like, add a dollop of whipped cream.

Steps:

• Place ice cream in serving dish nad top with remaining ingredients. Serve Immediately.

Steps:

• Stone and chop 225g medjool dates quite small, put them in a bowl, then pour over 175ml boiling water.
• Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork. Stir in 1 tsp vanilla extract.
• Butter and flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet. Heat oven to 180C/fan 160C/gas 4.
• While the dates are soaking, make the puddings. Mix 175g self-raising flour and 1 tsp bicarbonate of soda together and beat the 2 eggs in a separate bowl.
• Beat 85g softened butter and 140g demerara sugar together in a large bowl for a few mins until slightly creamy (the mixture will be grainy from the sugar). Add the eggs a little at a time, beating well between additions.
• Beat in 2 tbsp black treacle then, using a large metal spoon, gently fold in one-third of the flour and bicarbonate of soda mix, then half of the 100ml milk, being careful not to overbeat. Repeat until all the flour mix and all the milk is used.
• Stir the soaked dates into the pudding batter. The mix may look a little curdled at this point and will be like a soft, thick batter.
• Spoon it evenly between the tins and bake for 20-25 mins, until risen and firm.
• Meanwhile, put the 175g light muscovado sugar and 50g butter pieces for the sauce in a medium saucepan with half the 225ml double cream.
• Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved.
• Stir in 1 tbsp black treacle, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it is a rich toffee colour, stirring occasionally to make sure it doesn't burn. Take the pan off the heat and beat in the rest of the double cream.
• Remove the puddings from the oven. Leave in the tins for a few mins, then loosen them well from the sides of the tins with a small palette knife before turning them out.
• You can serve them now with the sauce drizzled over, but they'll be even stickier if left for a day or two coated in the sauce. To do this, pour about half the sauce into one or two ovenproof serving dishes.
• Sit the upturned puddings on the sauce, then pour the rest of the sauce over them. Cover with a loose tent of foil so that the sauce doesn't smudge (no need to chill).
• When ready to serve, heat oven to 180C/fan 160C/gas 4. Warm the puddings through, still covered, for 15-20 mins or until the sauce is bubbling. Serve them on their own, or with cream or custard.

Steps:

• Butter a medium rectangular baking tin (roughly 30 x 20cm, and at least 5cm deep) and line with baking parchment. Tip the dates into a heatproof bowl with the bicarb and vanilla, then pour over the rum, if using, and 200ml kettle-hot water. (If omitting the rum, use 300ml water.) Leave to soak for 30 mins. Meanwhile, toast the pecans in a dry pan over a medium heat for 6-8 mins until nutty and starting to brown a little. Remove from the heat and set aside.
• Heat the oven to 190C/170C fan/gas 5. Tip the dates and their soaking liquid into a food processor and pulse until roughly chopped. Tip half back into the bowl, then blitz the rest to a smooth purée. Pour this over the roughly chopped dates in the bowl.
• Tip the butter and sugar into a bowl and beat using an electric whisk or for 3-5 mins until fluffy. Or, do this in a stand mixer. Beat in the eggs, one at a time, then fold through the flour, spices and a large pinch of salt. The batter will be thick. Fold through the date mixture and pecans, then scrape everything into the prepared tin. Level the surface with a spatula and bake for 30-35 mins until just set and a skewer inserted into the middle comes out clean.
• While the pudding bakes, make the sauce. Tip the sugar, butter and treacle into a saucepan and warm over a medium heat, stirring continuously until the sugar has dissolved and the butter has melted. Bubble for 3 mins until the mixture is thick. Stir in the cream and simmer, stirring, for 2 mins until you have a dark toffee sauce. About 10 mins before the end of the pudding cooking time, remove it from the oven, drizzle half the sauce over and spread out with a spatula to cover. Bake for 6-8 mins more until the sauce is bubbling. Leave to cool slightly, then serve hot or just warm with ice cream, double cream or clotted cream, with the remaining sauce poured over.