Gluten-free sticky toffee pudding
Enjoy a gluten-free version of sticky toffee pudding. Soaking the dates in coffee adds a gorgeous deep, roasted caramel flavour to the sponge
Frozen custard sundae
Serves 4 - 6
Easy
Prep:
Cook:
plus 8 hrs freezing
Use up leftover mince pies and panettone by layering them with no-churn ice cream, creating a spectacular sundae. It will make a sweet ending to your festive meal
Skip to ingredients
- 300ml fresh custard
- 400ml double cream
- 200ml condensed milk
- 1 tbsp orange liqueurbrandy or rum (optional)
- 2 slices panettone
- 3 mince piescrumbled (ensure vegetarian)
- 6 tbsp salted caramel sauce
Nutrition: Per serving (6)
- kcal727
- fat51g
- saturates31g
- carbs58g
- sugars46g
- fibre1g
- protein7g
- salt0.7g
Method
step 1
Whisk the custard, cream, condensed milk and liqueur (if using) together to soft peaks, then scrape this into a freezerproof container. Cover the surface with a sheet of baking parchment, then cover with the lid and freeze until firm, about 8 hrs.
step 2
Roughly tear the panettone into small pieces and toast in a dry pan over a medium-low heat for 3-4 mins, stirring often until golden. Leave to cool.
step 3
Warm the caramel sauce gently in a pan over a low heat. Layer scoops of the frozen custard with the crumbled mince pies, then top with the toasted panettone and warm caramel sauce. Any leftover ice cream will keep frozen for a week.
