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.
Provided by Olha7397
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- 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 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 (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. Serves 12.
- Canadian Living Magazine: March 2007.
Nutrition Facts : Calories 585.7, Fat 34.3, SaturatedFat 21, Cholesterol 153.6, Sodium 544.2, Carbohydrate 63.7, Fiber 2, Sugar 41.1, Protein 5.8
CHOCOLATE STICKY DATE PUDDING WITH WHISKEY BUTTERSCOTCH SAUCE
Entered for safe-keeping. From "Super Food Ideas", September 2008 (#1 Australian food magazine). Leftover cake and sauce can be saved for up to 3 days: store cake in airtight container at room temperature. Refrigerate sauce in an airtight container. Whiskey is an optional ingredient. I have tried to give U.S. equivalents of measurements. Double cream is the name in Britain for a very rich cream - containing 48% butterfat. Whipping cream in this country, by contrast, contains between 30% and 40% butterfat. Single cream in Britain is comparable to American half and half (and may also be called pouring cream), with between 10% and 12% fat. I am guessing that spreadable mascarpone will yield a similar rich creamy taste to finish off this dessert.
Provided by KateL
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- PREPARE PUDDING:.
- Preheat oven to 180 degrees Celsius (160 degrees Celsius for convection oven; converts to 350 degrees F/320 F). Grease a 20 cm round cake pan (8-inch cake pan). Line base and side with baking paper (parchment paper).
- Combine dates and 1 1/4 cups cold water in a saucepan. Bring to a boil over medium heat. Remove from heat.
- Stir in bicarbonate of soda. Stand for 15 minutes.
- Process date mixture until almost smooth.
- Place butter and sugar in a bowl. Using an electric mixer, beat for 5 minutes, or until light and fluffy.
- Beat in eggs, one at a time.
- Stir in flour, chocolate, and date mixture.
- Spread mixture into a prepared pan. Bake for 1 hour or until a skewer inserted in the middle comes out clean.
- PREPARE SAUCE:.
- Combine sugar, cream and butter in a small saucepan. Stir over low heat until sugar has dissolved.
- Increase heat to medium-high. Bring to a boil.
- Reduce heat to medium. Simmer for 4 minutes or until slightly thickened.
- Stir in whisky (if using).
- Serve cake with sauce and cream.
Nutrition Facts : Calories 459.6, Fat 23.8, SaturatedFat 14.5, Cholesterol 101.7, Sodium 440, Carbohydrate 62.2, Fiber 3.7, Sugar 44.3, Protein 5.6
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