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Mini sticky toffee sundaes recipe

27 ratings

Whip up these speedy sundaes in just 10 mins 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
Vegetarian

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

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

See more Summer desserts