Irish Sticky Date Pudding with Irish Whiskey Toffee Sauce
Indulge in the ultimate dessert experience with this Irish Sticky Date Pudding, crowned with a rich and velvety Irish Whiskey Toffee Sauce. This classic comfort food takes the traditional sticky date pudding to the next level with the warming, aromatic kick of authentic Irish whiskey. Made with softened, puréed dates for a luscious texture, this pudding is baked to golden perfection and paired with a buttery toffee sauce that’s simmered to silky smoothness. The addition of Irish whiskey in both the batter and sauce adds a depth of flavor that is utterly irresistible. Serve it warm, generously draped in the caramel-like sauce, and accompany it with whipped cream or vanilla ice cream for a decadent treat that’s perfect for cozy gatherings or special occasions. With its easy prep and luxurious taste, this dessert is sure to become your new favorite indulgence.
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Recipe Information
Ingredients
- 250 grams Pitted dates
- 350 ml Boiling water
- 1 teaspoon Baking soda
- 100 grams Unsalted butter (softened)
- 150 grams Light brown sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 200 grams Self-raising flour
- 2 tablespoons Irish whiskey
- 200 ml Heavy cream
- 150 grams Dark brown sugar
- 50 grams Unsalted butter
- 3 tablespoons Irish whiskey (for sauce)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 20cm (8-inch) square baking dish or similar-sized pudding tin.
Chop the pitted dates and place them in a heatproof bowl. Pour the boiling water over the dates, sprinkle with baking soda, and set aside for 10 minutes to soften.
Using a hand blender or food processor, puree the softened dates along with the liquid until smooth. Set the mixture aside.
In a large mixing bowl, cream together the softened butter and light brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Fold the self-raising flour into the batter, then gently mix in the date puree and 2 tablespoons of Irish whiskey. Combine until the batter is smooth and fully incorporated.
Pour the batter into the prepared baking dish, spreading it evenly. Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
While the pudding is baking, prepare the Irish whiskey toffee sauce. In a medium saucepan, combine the heavy cream, dark brown sugar, and 50 grams of butter.
Heat the saucepan over medium heat, stirring occasionally, until the butter has melted and the mixture begins to simmer.
Reduce the heat to low and simmer the sauce gently for 3-4 minutes, stirring frequently, until it thickens slightly.
Remove the sauce from heat and stir in 3 tablespoons of Irish whiskey. Keep the sauce warm until ready to serve.
Once the pudding is done, remove it from the oven and let it rest for 5 minutes. Cut the pudding into squares or slices.
Serve warm, generously drizzled with the Irish whiskey toffee sauce. Pair with whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
4636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.1 g | 260% | |
| Saturated Fat | 119.9 g | 600% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 901 mg | 300% | |
| Sodium | 3171 mg | 138% | |
| Total Carbohydrate | 638.6 g | 232% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 463.3 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 497 mg | 38% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2520 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
