Sticky Toffee Pudding with Kerrygold Toffee Sauce
This traditional Irish (and English) dessert is generally served with gobs of whipped cream, but fresh strawberries are a nice alternative to the already very sweet finale. (PUDDINGS, TARTS, CRUMBLES, AND FOOLS)
- 8 ounces dates, chopped and pitted
- 3/4 cup water
- 1 teaspoon baking soda
- 8 tablespoons Kerrygold Irish Butter (salted), at room temperature
- 2/3 cup granulated sugar
- 2 large eggs, beaten
- 1 1/2 cups self-rising flour
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Whipped cream or fresh strawberries for serving
Kerrygold Toffee Sauce
- 1 cup heavy cream
- 1 cup packed dark brown sugar
- 4 tablespoons Kerrygold Irish Butter (salted)
- 2 tablespoons Irish whiskey or Baileys Irish Cream (optional)
Preheat the oven to 350°F. Spray a 10-inch springform pan with butter-flavored nonstick cooking spray. In a medium saucepan, combine the water, dates, and baking soda. Bring to a boil, and then remove from the heat and set aside to cool completely.
Beat the butter and sugar with an electric mixer for 3 to 4 minutes, or until light and fluffy. Beat in the eggs, one at a time, and then alternately fold in the flour and milk. Fold in the dates and vanilla. Spoon into the prepared pan and bake for 30 to 35 minutes, or until a skewer inserted into the center comes out clean.
While the pudding is baking prepare the sauce: combine the cream, brown sugar, and butter in a medium saucepan. Bring to a boil, and then reduce heat to low and simmer for 5 minutes, without stirring. Stir in the whiskey or Irish cream, if using.
Remove the pudding from the oven and immediately spoon some of the warm sauce over the top. Let cool for about 5 minutes, and then remove the side of the pan.
To serve, put a slice of pudding in the center of a dessert plate, spoon remaining warm sauce over, and garnish with some whipped cream or fresh strawberries. (Pudding and sauce can be made a day ahead; reheat the sauce on stovetop or microwave for a few minutes.) SERVES 10