IRISH STICKY PUDDING

Irish Sticky Pudding image

Provided by BeckyF

Categories Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 14

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
1/3 cup light brown sugar
3 tablespoons unsalted butter
3 tablespoons heavy cream
1 pinch salt

Steps:

PUDDING:.
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.
TO MAKE TOFFEE SAUCE:.
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.
TO SERVE:.
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).
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.

Nutrition Facts : Calories 370.1, Fat 14.5, SaturatedFat 8.8, Cholesterol 64.7, Sodium 198.9, Carbohydrate 59.6, Fiber 2.7, Sugar 41.4, Protein 3.3