Recipe: Sticky Toffee Pudding With Whisky Ice Cream


When deciding what to cook for Jamie he gave us the following brief... "I love a good hot and cold combo, whisky is my favourite and salted caramel always catches my eye on a menu". So this is what we came up with. Good right?


  • 100 g salted butter (sauce)
  • 90 g brown sugar (puddings)
  • 80 g pitted dates
  • 100 g self-raising flour
  • 50 ml favourite whiskey
  • 80 g salted butter (puddings)
  • 1 tsp bicarbonate of soda
  • 2 eggs
  • 1 tsp sea salt
  • 100 g brown sugar (sauce)
  • 300 ml double cream
  • 200 g condensed milk (sauce)
  • 200 g condensed milk (ice cream)
  • 1 tsp vanilla extract
  • 1 small banana
whip the cream

Step 1

Whip The Cream

Whip the cream for the ice cream until you have soft peaks.

beat in ingredients

Step 2

Beat In Ingredients

Beat in the condensed milk, vanilla and whiskey.


Step 3


Pour into a freeze-able container and store in the freezer. Stir the ice cream every 30 minutes for the next couple of hours until it sets solid.

chop the date and cook

Step 4

Chop The Date And Cook

Chop the dates up and add to a small saucepan with 150ml of water. Heat to a gentle simmer and cook for 5 minutes until the dates have softened and the has water reduced by half.

preheat over

Step 5

Preheat Over

Preheat an oven to 180°C and grease 4 individual pudding moulds.

beat sugar and butter

Step 6

Beat Sugar And Butter

Beat the sugar and butter in a bowl, then crack in the eggs one at a time. Peel and mash the banana with the back of a fork and add to the butter mixture.

blitz dates and add to mix

Step 7

Blitz Dates And Add To Mix

Blitz the softened dates in a small food processor until smooth. Beat them into the pudding batter.

divide and bake

Step 8

Divide And Bake

Fold the flour and baking powder into the mix and divide between the greased pudding moulds. Bake for 20 minutes until risen and golden.

create caramel sauce

Step 9

Create Caramel Sauce

Melt the butter and sugar for the sauce in a pan to a bubble. Pour in the remaining condensed milk from the tin and bubble for 10 minutes or so until you have a caramel colour. Stir in the salt and keep warm to serve with the puddings.


Step 10


Turn the cooked puddings out, each onto an individual serving plate, drizzle with the hot salted caramel sauce and finish with a generous scoop of whiskey ice cream. Makes 4

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