And now the ooey, gooey, over the top sumptuous dessert finale...
Stickey Toffee Pudding spiked with Irish Whiskey
We heard about this super sugary dessert that is an acclaimed Irish favorite. We found a recipe at grouprecipes.com and then tweaked it with some added ingredients and a little different preparation.
For the cake:
Preheat the oven to 350°F and grease tin (mini cake or muffin)
Boil the dates in the water for about 5 minutes until soft, then add the baking soda. It will foam up, so don't be worried, its supposed to do that. Remove from heat.
Cream the butter and sugar together until light and fluffy, then add the eggs and beat well.
Mix in the dates, flour and vanilla, mace & cloves, then pour into the greased baking pan and cook in the preheated oven for about 30-35 minutes, or until just firm to the touch. Be careful not to over bake, because if it does it could be more like a brick thank fluffy like a cake. Turn out onto a tray. Allow to cool for 5 minutes and then, with a bamboo skewer, poke little holes into the cakes so that the sauce will drip inside.
Combine the brown sugar, butter, half-and-half, and brandy in a saucepan and bring to a boil.
Boil 3 minutes, until combined.
Remove from the heat and stir in the vanilla.
Spoon the sauce over the cakes a little at a time and then allow the cakes to stand in the sauce for at least 1 hr. (the longer, the better)
Heat the oven to 400. Baste the cakes with the sauce once more, then, place the cakes on a greased or silpat covered baking sheet. Bake for 5-6 min. Place slices of cake on plates and drizzle with a little sauce. Top with Whipped cream & mint garni.
THIS IS A SHOW STOPPING FANCY HOLIDAY PLEASURE...