Sticky Toffee Pudding with whiskey toffee sauce

Sticky Toffee Pudding with whiskey toffee sauce

Sticky Toffee Pudding is a cross between a pudding and a cake, it’s sweet, sticky and moist and served with a generous serving of toffee sauce. An absolute family favourite that never fails to please.
5 from 2 votes
Course Dessert
Cuisine Irish
Servings 6

Ingredients
  

  • 150 g Pitted Dates
  • 150 ml Water
  • 1 tsp Bicarbonate of Soda
  • 100 g Butter
  • 200 g caster Sugar
  • 2 Eggs
  • 175 g Flour
  • 10 g Baking Powder
  • ½ tsp 5 spices optional

Instructions
 

  • Preheat the oven to 160C/325F/Gas Mark 3.
  • Place the dates, water into a saucepan and bring to the boil. Add the bread soda and Allow to simmer for 2-3 minutes to break down the fibre of the dates. Remove from the heat. Using a hand blender or food processor, blend until a coarse sticky consistency is achieved. Set aside to cool.
  • In the meantime, in a bowl, beat together the butter and sugar until light and fluffy. Add the eggs and sieve in the flour and baking powder and spices if using. Continue to mix until smooth. Add in the cooled date mixture and combine well.
  • Pour the mixture into the prepared tin. Bake in the oven 60-70 minutes until fully cooked.
  • Remove the cake from the oven, and let stand in the tin for 10 minutes, then, remove from the tin and place on a wire rack to cool.
  • Warm the sticky toffee cake before serving and drench in toffee sauce.

Notes

Toffee Sauce
Toffee sauce is a stronger butterscotch sauce, if u prefer the latter, cook the caramel less to just combine the butter and sugar.
100g Salted Butter,
100g Brown sugar,
150ml double cream
1 shot whiskey
Melt the butter in a large saucepan, over a medium/ low heat and then add in the brown sugar.
Allow this mixture to come to the boil cook for about 2 -3 minutes until the sugar have intense caramel colour and flavour. Be careful to not burn the caramel!
Pour in the pouring cream and whisk continuously. The mixture will clog a little but do not panic.
Allow the mixture to come to a boil and then reduce to a gentle simmer. Cook for 2 -4 minutes until the consistency coat the back of a spoon. add the whiskey then Pour over the sticky toffee puddings once they are removed from the oven.
Keyword afternoon tea, Cake, caramel, Full On Irish Cookbook, Kevin Dundon, toffee, winter
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