Sticky Date Pudding with Irish Whisky Toffee Sauce

By The Canadian Living Test Kitchen

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Sticky Date Pudding with Irish Whisky Toffee Sauce

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	585585 cal
pro	6 g6g pro
total fat	34 g34g total fat
sat. fat	21 g21g sat. fat
carb	66 g66g carb
fibre	3 g3g fibre
chol	152 mg152mg chol
sodium	488 mg488mg sodium
% RDI:	-
calcium	77 calcium
iron	1515 iron
vit A	3030 vit A
29%	2929 29%

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

Ingredients

1-1/2 cups water 1-1/2 1-1/2cups cupswater
1-1/3 cups chopped pitted dates 1-1/3 1-1/3cups cupschopped pitted datedates
2 tsp baking soda 2 2tsp tspbaking soda
1 cup butter , softened1 1cup cupbutter, softened
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
4 eggs 4 4eggeggs
1 tsp vanilla 1 1tsp tspvanilla
2-1/2 cups all-purpose flour 2-1/2 2-1/2cups cupsall-purpose flour
2 tsp baking powder 2 2tsp tspbaking powder
Irish Whiskey Toffee Sauce
3/4 cup butter 3/4 3/4cup cupbutter
1-1/4 cups packed dark brown sugar 1-1/4 1-1/4cups cupspacked dark brown sugar
3/4 cup whipping cream 3/4 3/4cup cupwhipping cream
1/4 1/4cup cupIrish whiskey, (such as Bushmills or Jameson)

Preparation

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