“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.”
1hr 5mins

Ingredients Nutrition


  1. PUDDING:.
  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.
  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. TO SERVE:.
  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. 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.

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