Irish Sticky Pudding

Ingredients

PUDDING

• 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

TOFFEE SAUCE

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

Directions

1. 1

   PUDDING:.

2. 2

   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.

3. 3

   TO MAKE TOFFEE SAUCE:.

4. 4

   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.

5. 5

   TO SERVE:.

6. 6

   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).

7. 7

   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.