Sticky Date Pudding with Irish Whisky Toffee Sauce
- Portion size: 12
This recipe makes 12 servings
|Per serving: about||-|
|total fat||34 g|
|sat. fat||21 g|
You won't have any trouble getting rid of the extra servings of this toothsome cake and whisky-laced caramel sauce.
- 1-1/2 cups 1-1/2cupswater
- 1-1/3 cups 1-1/3cupschopped pitted datedates
- 2 tsp 2tspbaking soda
- 1 cup 1cupbutter, softened
- 1/2 cup 1/2cupgranulated sugar
- 4 4eggeggs
- 1 tsp 1tspvanilla
- 2-1/2 cups 2-1/2cupsall-purpose flour
- 2 tsp 2tspbaking powder Irish Whiskey Toffee Sauce
- 3/4 cup 3/4cupbutter
- 1-1/4 cups 1-1/4cupspacked dark brown sugar
- 3/4 cup 3/4cupwhipping cream
- 1/4 cup 1/4cupIrish whiskey, (such as Bushmills or Jameson)
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 Whisky 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 whisky; 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.
Source : Canadian Living Magazine: March 2007