Sticky Toffee Pudding with Whiskey Sauce (Irish)

An Irish twist on a British pudding with the addition of Irish Whiskey. You won't have any trouble getting rid of the extra servings of this toothsome cake and whiskey-laced caramel sauce. Traditionally served with ice cream.

Sticky Toffee Pudding:
butter, softened (85 g)
soft Medjool dates, pitted and coarsely chopped (225 g)
Irish Whiskey, preferably peated (100 mL)
all-purpose flour, unbleached (175 g)
1 tsp. baking powder
1 tsp. baking soda
dark brown sugar (150 g)
2 large eggs

Whiskey Sauce:
heavy cream (300 mL)
dark brown sugar (200 g)
unsalted butter (60 g)

Preheat the oven to 350°F (180°C, Gas Mark 4). Butter 6 (200 mL) individual pudding moulds.

Put the dates, whiskey and 100 mL boiling water into a small pan and bring to the boil over a medium heat, then simmer for about 5 minutes, stirring occasionally, until the dates are very soft. Set aside to cool.

Sift the flour, baking powder, baking soda and a pinch of salt into a bowl and mix together well. In another bowl, cream the softened butter and sugar together with an electric hand whisk for 2-3 minutes. Add the eggs, 1 at a time, mixing well after each addition.

Alternate adding in the flour mixture and dates, a little at a time, mixing in each addition well before adding the next. Spoon evenly between the moulds, smoothing the tops.

Bake for 15-18 minutes or until a skewer inserted into the centre of each pudding comes out clean. Cool for 5 minutes before turning out onto a wire rack.

Meanwhile, make the toffee sauce. Put the cream, sugar and butter into a pan and bring to the boil. Cook for 3 minutes, until the sauce is smooth and thickened.

Pour the sauce over the warm puddings and serve immediately with or without ice cream.