Whisky-Glazed Sticky Toffee Pudding

Sticky toffee pudding originated in 1970s England but became an iconic Irish staple during Ireland's late-20th-century gastropub boom. Irish chefs adopted the dish because its date-infused sponge mirrored traditional local steamed puddings. Ireland uniquely reinvented the dessert by spiking the rich toffee sauce with Irish whiskey, Guinness, and black treacle, all paired with the island's famous grass-fed dairy cream. Today, it is a permanent, year-round fixture on pub menus across the country.

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375° F. Grease and line the sides and base of a 9 in round, loose-bottomed cake tin with baking parchment.

Step 2

Put the dates, banana, vanilla and water into a saucepan and bring to the boil. Simmer for 2 minutes, stirring to combine the ingredients.

Step 3

In a bowl add the flour, baking powder and butter alongside the dark muscovado sugar, eggs and cinnamon. Add the date mixture and combine.

Step 4

Transfer the batter into prepare tin and spread evenly.Bake in the preheated oven for twenty or thirty minutes or until skewer inserted into the center of the cake comes out clean.

Step 5

For the syrup, melt the butter in a pan over medium heat. Add the brown sugar and heavy cream, stirring until smooth.

Step 6

Carefully remove the pudding from the oven and turn out onto a plate. slowly spoon the syrup over the pudding Until it's fully absorbed, return to the oven and bake for another fifteen minutes until the pudding is golden.Serve with ice cream, custard or cream

Step 7

Bring the mixture to a gentle boil and let it bubble for 3 minutes to thicken.

Step 8

Remove from heat and immediately stir in the Irish whiskey and sea salt.