Mini sticky toffee sundaes

Mini sticky toffee sundaes recipe

2 ratings

Whip up these speedy sundaes in just 10 minutes for the ultimate summer treat. Classic sticky toffee flavours are updated for summer with warming ginger cake, smooth vanilla ice cream, and salted caramel sauce – all topped off with some crunchy hazelnuts and fresh blueberries. Dig in! See method

  • Serves 10
  • 10 mins to prepare
  • 352 calories / serving

Ingredients

  • 1 Jamaica ginger or golden syrup cake
  • 8 dates, finely chopped
  • 500ml tub Tesco Finest Madagascan vanilla ice cream
  • 150g blueberries
  • 260g jar Tesco Finest salted caramel sauce
  • 4 tbsp roasted chopped hazelnuts

Each serving contains

  • Energy

    1470kj
    352kcal
    18%
  • Fat

    18g 25%
  • Saturates

    9g 43%
  • Sugars

    32g 36%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 43.3g Protein 4.1g Fibre 2.1g

Method

  1. Cut the cake into small squares and layer the bottom of 10 small glasses.
  2. Top with a scatter of dates, then a scoop of ice cream, a few blueberries, a drizzle of sauce and a few hazelnuts.
  3. Repeat these layers, filling the glasses and finishing with caramel and hazelnuts. Serve immediately.

See more Summer desserts

You may also like

Be the first to comment

blog comments powered by Disqus