Irish Sticky Date Pudding With Irish Whiskey Toffee Sauce

Name: Irish Sticky Date Pudding With Irish Whiskey Toffee Sauce
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12 serving(s)
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); 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)

Submitted by Olha7397

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

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Ready In:: 1hr 15mins
Ingredients:: 13
Serves:: 12

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)

directions

Grease 10-cup (2.5 L) Bundt or tube pan; dust with flour. Set aside.
In saucepan, bring water, dates and baking soda to boil; let cool.
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.
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.
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.
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.).
To serve, cut into slices; drizzle with remaining warm sauce. Serves 12.
Canadian Living Magazine: March 2007.

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Reviews

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
This recipe has made me a holiday dessert legend. It is exquisite. I have people invite me to Christmas parties and specifically ask this. And one of our family home video legends is my daughter at age three in cake ecstasy. "I feel happy about the cake!!!!" (note that whiskey can be poured onto grownup slices separately rather than mixed into the exquisite caramel sauce.) Two small changes - I jazz up the cake a bit by adding cardamom (around 2 tsp) and cinnamon (around 1 tsp). YUM. In true Christmas pudding tradition, I steam rather than bake the cake. To do this, I butter the "bowl" of a rice steamer, pour batter in, and place the bowl inside a larger pot of boiling water and shut the lid firmly. Steam until an inserted knife comes out clean. You can do this to any cake, but it does change the texture so I do it selectively. A steamed cake is much denser and moister - somewhere between a cake and a pudding - and somehow works perfectly for this one!

cm2530