Irishstickydatepuddingwithirishwhiskeytoffeesauce Recipes

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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



Irish Sticky Date Pudding With Irish Whiskey Toffee Sauce image

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

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)

IRISH STICKY PUDDING

I was reading through the Southern Nevada Home and Garden Magazine from our newspaper. They were giving recipes for Thanksgiving Dinner and this sounds like the Date Pudding my mother used to make every year. This recipe would be worth the time it takes to prepare and according to the person giving the recipe the Irish version is deliciously decadent and is made with Irish Whiskey and should be declared illegal.

Provided by BeckyF

Categories     Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 14



Irish Sticky Pudding image

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

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

HOT IRISH WHISKEY

My best friend who just happens to be Irish made this drink for me one cold night in Chicago and since then, I have been hooked! Warning: it is very potent, just one of these will warm you up and basically make you good for nothing afterwards - what a treat! It is super to drink at night if you have a sore throat. My friend said this is what the Irish drink if they don't feel good but don't wait until you have a cold to try this recipe!

Provided by Kat G

Categories     Drinks Recipes     Cocktail Recipes     Whiskey Drinks Recipes

Time 10m

Yield 1

Number Of Ingredients 5



Hot Irish Whiskey image

Steps:

  • Press cloves into the peel of the lemon slice all the way around. Set aside. Measure the sugar into a wine glass. Place a metal spoon into the glass with the curved side facing upwards. Pour the boiling water over the back of the spoon. This will keep your wine glass from shattering. Stir to dissolve the sugar. Pour in the whiskey and add the lemon slice. Let steep for about 1 minute before drinking.

Nutrition Facts : Calories 153.4 calories, Carbohydrate 12.5 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 5.3 mg, Sugar 12.5 g

8 whole cloves
1 (1/4 inch thick) slice of lemon
1 tablespoon white sugar
¾ cup boiling water
1 (1.5 fluid ounce) jigger Irish whiskey

IRISH BREAD PUDDING WITH WHISKEY SAUCE

Here's another recipe from the newsletter I receive. A different version of bread pudding. This one I will also make for St. Paddy's Day!

Provided by Nana Lee

Categories     Dessert

Time 1h10m

Yield 20 serving(s)

Number Of Ingredients 15



Irish Bread Pudding With Whiskey Sauce image

Steps:

  • Heat oven to 350.
  • Line a large, deep roasting pan with dish towels.
  • Bring a kettle of water to a boil.
  • Place rack in the center of oven.
  • Drizzle the melted butter over bread cubes and place them in a buttered 9-by-13-inch baking pan.
  • Scald the milk and cream.
  • Mix together the eggs, sugar, salt and vanilla. Stir in the hot milk and cream.
  • Pour this custard over the bread cubes.
  • Sprinkle lightly with cinnamon and nutmeg (go easy on the nutmeg).
  • Place baking pan in roasting pan and set on oven rack.
  • Pour boiling water into roasting pan until it comes at least halfway up the sides of the baking pan.
  • Bake in a water bath until set, about 40 minutes.
  • Serve warm with whisky sauce.
  • You'll only need 1/2 the recipe for the sauce, or make only 1/2 the recipe.
  • Whiskey Sauce:.
  • Melt the butter in a sauce pan over medium heat.
  • When bubbling, whisk in sugar but do not bring to boil.
  • In a separate bowl beat the egg yolks.
  • When the sugar is melted, slowly whisk the yolks into the sugar mixture.
  • Remove from heat.
  • Slowly whisk in the whisky and drizzle over bread pudding.

1 lb white bread, cubed
6 ounces melted butter
8 eggs
1 cup sugar, plus
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon vanilla extract
1 quart milk
1 cup heavy cream
2 1/4 teaspoons cinnamon
1 pinch nutmeg
1 lb butter
2 cups sugar
4 egg yolks
1/3 cup Irish whiskey

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