Sticky toffee sundae
The Albion in Islington is a glorious Georgian-style pub that produces amazing food, so it's no surprise that its signature dish is such a winner
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 45 minutes plus cooling
- 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 22x22cm 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.
- 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.
- To assemble the sundaes, put 2-3 syrup-soaked dates into the bottom of 8 large glasses, pour the caramel sauce over the dates until they are just covered them, put about 6 - 8 bits of sticky toffee pudding in the glass next, 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.
Per serving
563 kcalories, protein 5.4g, carbohydrate 90.2g, fat 22.6 g, saturated fat 13.2g, fibre 2.1g, salt 1.44 g
Recipe from olive magazine, October 2009.
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Ingredients
- 300g dates , 200g of which should be chopped, the rest soaked in a syrup made up by simmering 100g caster sugar with 100ml water
- 50g butter
- 175g golden caster sugar
- 275g plain flour
- 1 tbsp baking powder
- 1 egg
- 2 tsp bicarbonate of soda
- vanilla ice cream to serve
- clotted cream to serve
CARAMEL SAUCE
- 150g butter
- 150g dark brown sugar
- 250ml double cream
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Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 45 minutes plus cooling
Ingredients
- 300g dates , 200g of which should be chopped, the rest soaked in a syrup made up by simmering 100g caster sugar with 100ml water
- 50g butter
- 175g golden caster sugar
- 275g plain flour
- 1 tbsp baking powder
- 1 egg
- 2 tsp bicarbonate of soda
- vanilla ice cream to serve
- clotted cream to serve
CARAMEL SAUCE
- 150g butter
- 150g dark brown sugar
- 250ml double cream
Per serving
563 kcalories, protein 5.4g, carbohydrate 90.2g, fat 22.6 g, saturated fat 13.2g, fibre 2.1g, salt 1.44 g
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07 December 2009
Kimmy rated and commented on this recipe
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26 February 2011
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