Best Chocolate Sticky Date Pudding With Whiskey Butterscotch Sauce Recipes

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IRISH STICKY DATE PUDDING WITH IRISH WHISKEY TOFFEE SAUCE



Irish Sticky Date Pudding With Irish Whiskey Toffee Sauce image

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

1 1/2 cups water (375 mL)
1 1/3 cups chopped pitted dates (325 mL)
2 teaspoons baking soda (10 mL)
1 cup butter, softened (250 mL)
1/2 cup granulated sugar (125 mL)
4 eggs
1 teaspoon vanilla (5 mL)
2 1/2 cups all-purpose flour (625 mL)
2 teaspoons baking powder (10 mL)
3/4 cup butter (175 mL)
1 1/4 cups packed dark brown sugar (300 mL)
3/4 cup whipping cream (175 mL)
1/4 cup Irish whiskey (such as Bushmills or Jameson, 50 mL)

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



Chocolate Sticky Date Pudding With Whiskey Butterscotch Sauce image

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

250 g pitted dried dates (8.8 oz.)
1 1/4 cups cold water
1 teaspoon bicarbonate of soda or 1 teaspoon baking soda
125 g butter, chopped (4.4 oz.)
1 cup firmly packed brown sugar
3 eggs
1 1/2 cups self-raising flour (or 1 cup and 2 Tbsp. flour and 2 tsp. baking powder and 3/4 tsp. salt)
100 g dark chocolate, finely chopped (3.5 oz.)
double cream, to serve (whipping cream, whipped, or beaten mascarpone to form a thick sauce)
3/4 cup firmly packed brown sugar
1 cup cream
75 g butter, chopped (2.65 oz. or 16 tsp.)
1 tablespoon whiskey (optional)

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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