Ingredients for Irish Sticky Date Pudding With Irish Whiskey Toffee Sauce
- 1 cup water
- Pitted Dates
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter
- Granulated Sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- 2 teaspoons baking powder
- Dark Brown Sugar
- Whipping Cream
- Irish Whiskey
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Irish Sticky Date Pudding With Irish Whiskey Toffee Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Irish Sticky Date Pudding With Irish Whiskey Toffee Sauce
- Grease and flour a 10-cup bundt or tube pan. Set aside.
- In a saucepan, bring 1 cup water, 1 cup pitted dates, and 1/2 teaspoon baking soda to a boil. Remove from heat and let cool completely.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with the cooled date mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and bake in a preheated 350°F (175°C) oven for 45 minutes.
- **Meanwhile, prepare the Irish Whiskey Toffee Sauce:** In a medium saucepan, melt 1/2 cup (1 stick) unsalted butter over medium heat.
- Stir in 1 cup granulated sugar until dissolved.
- Add 1 cup heavy cream and bring to a simmer, stirring occasionally, until slightly thickened (about 5 minutes).
- Remove from heat and stir in 1/4 cup Irish whiskey.
- Keep warm.
- While the cake is still in the pan, use a skewer or toothpick to poke holes all over the top.
- Pour 1/3 cup of the warm toffee sauce evenly over the cake.
- Return to the oven and bake for an additional 15 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 10 minutes.
- Invert the cake onto a serving platter.
- Poke holes all over the inverted cake.
- Pour another 1/3 cup of warm toffee sauce over the cake.
- To serve, cut into slices and drizzle with the remaining warm toffee sauce.
- Serves 12
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
164g
Fat
105g
Carbs
21g
