Irish Sticky Pudding

16 ingredients
7 steps

Ingredients

  • PUDDING
  • 5 tablespoons unsalted butter
  • 1/2 lb dates, pits removed and cut into slices
  • 3/4 teaspoon baking soda
  • 2/3 cup boiling water
  • 1 cup unbleached all-purpose flour
  • 1/4 cup dark brown sugar
  • 1/3 cup light molasses
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 large egg
  • TOFFEE SAUCE
  • 1/3 cup light brown sugar
  • 3 tablespoons unsalted butter
  • 3 tablespoons heavy cream
  • 1 pinch salt

Directions

  1. 1
    PUDDING:
  2. 2
    Preheat oven to 325 degrees F. Butter inside of baking dish. Combine dates, baking soda, and 2/3 cup boiling water in a medium size bowl. In a standing mixer fitted with paddle attachment, add dark brown sugar and 5 tablespoons of softened butter. Mix together on medium low (until just mixed) for about 1 minute. Add molasses and vanilla until just combined. Add the date mixture until just combined. In the buttered baking dish evenly distribute the mixture. Bake about 35 minutes. Insert a butter knife into center to check for doneness. Knife should come out clean.
  3. 3
    TO MAKE TOFFEE SAUCE:
  4. 4
    Melt the butter in a medium sauce pan over medium heat. Whisk in light brown sugar. Cook until instant-read thermometer reaches 250 degrees. Slowly whisk in cream and salt and bring to simmer. Remove from heat and place in a glass bowl. Cover with plastic wrap.
  5. 5
    TO SERVE:
  6. 6
    Let pudding cool. Cut the pudding into squares and add to individual serving plates. Pour the warm toffee sauce over each pudding (NOTE: Toffee Sauce can be microwaved for a few seconds to reheat, if desired).
  7. 7
    Serve with a teaspoon of Irish whiskey over the pudding and a scoop of vanilla bean ice cream. For a spectacular presentation, light pudding at the table. BE CAREFUL NOT TO SINGE THE GUEST.

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