Irish Sticky Date Pudding With Irish Whiskey Toffee Sauce

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

You won't have any trouble getting rid of the extra servings of this toothsome cake and whiskey-laced caramel sauce.

Ingredients Nutrition

Directions

  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 350°F (180°C) 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.

Reviews

(1)
Most Helpful

The sauce was awesome - it tasted so delicious - dark brown sugar really makes a difference with the caramel quality. Great sticky toffee pudding - we served it with Irish coffees and fresh made whipped cream. Definitely something to repeat. Thank you!

ScooterSqueak March 17, 2011

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