Irish Sticky Date Pudding With Irish Whiskey Toffee Sauce Recipe

Name: Irish Sticky Date Pudding With Irish Whiskey Toffee Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups water (375 mL); 1 1/3 cups chopped pitted dates (325 mL); 2 teaspoons baking soda (10 mL); 1 cup butter, softened (250 mL); 1/2 cup granulated sugar (125 mL); 4 eggs; 1 teaspoon vanilla (5 mL); 2 1/2 cups all-purpose flour (625 mL); 2 teaspoons baking powder (10 mL); Irish Whiskey Toffee Sauce; 3/4 cup butter (175 mL); 1 1/4 cups packed dark brown sugar (300 mL); 3/4 cup whipping cream (175 mL); 1/4 cup Irish whiskey (such as Bushmills or Jameson, 50 mL)

Servings: persons

1 1/2 cups water (375 mL)
1 1/3 cups chopped pitted dates (325 mL)
2 teaspoons baking soda (10 mL)
1 cup butter, softened (250 mL)
1/2 cup granulated sugar (125 mL)
4 eggs
1 teaspoon vanilla (5 mL)
2 1/2 cups all-purpose flour (625 mL)
2 teaspoons baking powder (10 mL)
Irish Whiskey Toffee Sauce
3/4 cup butter (175 mL)
1 1/4 cups packed dark brown sugar (300 mL)
3/4 cup whipping cream (175 mL)
1/4 cup Irish whiskey (such as Bushmills or Jameson, 50 mL)

1
Grease 10-cup (2.5 L) Bundt or tube pan; dust with flour. Set aside.
2
In saucepan, bring water, dates and baking soda to boil; let cool.
3
In large bowl, beat butter with sugar until light; beat in eggs, 1 at a time. Stir in vanilla. In another bowl, whisk flour with baking powder; stir into butter mixture alternately with date mixture, making 2 additions of dry ingredients and 1 of date mixture. Scrape into prepared pan. Bake in centre of 350u00b0F (180u00b0C) oven for 45 minutes.
4
Irish Whiskey Toffee Sauce: Meanwhile, in saucepan, melt butter over medium heat; stir in sugar until dissolved. Add cream and bring to simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in whiskey; keep warm.
5
While still in pan and using skewer or toothpick, poke holes all over cake; pour 1/3 cup (75 mL) warm sauce evenly over top. Bake until cake tester inserted in centre comes out clean, about 15 minutes. Let cool in pan on rack for 10 minutes.
6
Invert cake onto platter. Poke holes all over; pour 1/3 cup (75 mL) more sauce over cake. (Make-ahead: Let cool completely. Wrap in plastic wrap; store in airtight container at room temperature for up 2 days. Cover remaining sauce and refrigerate for up to 2 days. Reheat to serve.).
7
To serve, cut into slices; drizzle with remaining warm sauce. Serves 12.
8
Canadian Living Magazine: March 2007.

1646

kcal

Calories

107

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups water (375 mL), 1 1/3 cups chopped pitted dates (325 mL), 2 teaspoons baking soda (10 mL), 1 cup butter, softened (250 mL), and more.

Yes, Irish Sticky Date Pudding With Irish Whiskey Toffee Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Irish Sticky Date Pudding With Irish Whiskey Toffee Sauce

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