Irish Sticky Date Pudding With Irish Whiskey Toffee Sauce

Recipe by Olha7397
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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