Ballymaloe Sticky Toffee Pudding

Classic sticky toffee pudding with just a wee splash of whiskey

8 oz / 225g dried dates, chopped fine
1 1/4 cups / 300ml black tea
4 oz / 110g unsalted butter
4 oz /110g Muscovado or dark brown sugar
3 eggs
8 oz / 225g self-raising flour
1 tsp baking soda
1 tsp salt
2 Tbs whiskey (or 1 tsp vanilla extract and 1 tsp Espresso powder)

Hot Toffee Sauce
4 oz / 110g butter
8 oz / 225g Muscavado or dark brown sugar
8 oz / 225mL heavy cream
1/2 tsp pure vanilla extract
1/2 tsp salt

Optional: Whipped cream for garnish

View the full recipe at Borrowed Salt →