Irish Sticky Date Pudding With Irish Whiskey Toffee Sauce

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

Steps

Grease 10-cup 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 350f oven for 45 minutes.

Irish whiskey 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 whiskey.

Keep warm.

While still in pan and using skewer or toothpick , poke holes all over cake.

Pour 1 / 3 cup 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.

Ingredients

water, pitted dates, baking soda, butter, granulated sugar, eggs, vanilla, all-purpose flour, baking powder, dark brown sugar, whipping cream, irish whiskey