Scottish Whisky and Sticky Toffee Pudding

I just came home from my trip to Glasgow, Scotland. It is a wonderful city full of history, friendly people, delicious food, and whisky. So much whisky...Luckily, I'm a whisky afficionado so I felt right at home. 

I've learned in Scotland, it is spelled "whisky". In the US and Ireland, it's spelled "whiskey". To honor the Scots and their gift of whisky, I will use the proper Scottish spelling. (I also have a penchant for their crafted beers, but that is a post for another time.)

Scotland has 5 major whisky regions: Lowland, Highland, Speyside, Campbelltown, and Islay. Every area has its own distinctive flavor profile. I love all Scotch whisky, but I especially prefer those from the Highlands and Islay.

Whisky from Islay is known for the strong peaty and char nose while whisky from the Highlands is more prevalent in apple, pear, and vanilla notes. Whisky from Lowlands tastes of citrus and lightness. On the other hand, whisky from the Speyside region elicits a more pronounced cooked orchard with a hint of smoke.

Each region, although distinct from the other, appeals to me. My favorite Lowland SW is Auchentoshan; my choice from The Highlands is Oban and Talisker. From Speyside I like Glenfiddich and from Islay, I love 16 YO Lagavulin and Bowmore.

Most people enjoy whisky on its own, but I've found it to be dessert-friendly. In fact, Auchentoshan with dark chocolate truffles is out of this world.

Another dessert that pairs well with whisky is sticky toffee pudding. One of my favorite desserts in Glasgow and Edinburgh, it was served warm in a toffee sauce with ice cream on the side. With its butterscoth and caramel tones, this dessert goes well with a Highland Whisky like Oban, Glenmorangie, or Dalmore. Delicious!

Here is my version which I tried my first night back from the trip. Enjoy!

Sticky Toffee Pudding

Serves 8

Ingredients 

Pudding Cakes

170 g (1-1/4 Cups) Whole medjool dates, pitted, cut crosswise into 1/4-inch pieces

235 gm (1 Cup) Boiling water

1 Tsp Baking soda

170 g (1-1/3 Cups) Unbleached all-purpose flour
1 Tsp Baking powder

1/2 Tsp Salt

110 gm (1/2 Cup packed) Dark brown sugar

1 Large egg

1 Tsp Vanilla extract

1/2 Tsp Ginger powder

1/2 Tsp Cinnamon powder

1/4 Tsp Clove powder
1 TBSP Molasses

60 gm (4 TBSP) Unsalted butter, melted

100 gm (1/3 Cup +1 TBSP) Milk

Toffee Sauce

60 gm (4 TBSP) Unsalted butter, softened

110 gm (1/2 Cup) Packed brown sugar

75 gm (1/3 Cup) Heavy cream

2 TBSP Scotch whisky

1 Tsp Molasses

Vanilla ice cream

For the Pudding Cakes: 

1. Preheat oven to 350°F.

2. Grease and flour eight 4-ounce ramekins.

3. Set prepared ramekins in large roasting pan lined with a piece of paper towel. Bring large saucepan of water to boil. Keep at a simmer until you are ready to make the water bath.

4. In a bowl, mix dates with 1 cup of boiling water and baking soda. Soak for 5 minutes.

5. Using a strainer, drain the dates over a bowl, reserving the liquid. Transfer to medium bowl.

6. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.  

7. In a food processor fitted with the blade attachment, add the brown sugar and half the soaked dates. Pulse just until blended. Add the reserved soaking liquid, egg, vanilla, spices, and molasses to the food process. Process the entire mixture until smooth, about 5 - 10 seconds. The mixture will have no lumps and will be very fluid.

8. Through the feed tube, slowly add the melted butter and mix for about 10 seconds or until thoroughly combined. Transfer this mixture to bowl with remaining softened dates.

9. Using a spatula, mix the remaining softened dates with the batter.

10. Gently fold the dry ingredients into the batter, alternating with milk. You want to fold everything just until it's combined and the date pieces are evenly dispersed throughout the batter. Distribute batter evenly among prepared ramekins.

11. Place the roasting pan in the oven. Fill roasting pan with enough boiling water to come halfway up sides of ramekins. (It is easier to fill the roasting pan with water once in the oven as opposed to filling the roasting pan first and then transferring to the oven.)

12. Cover pan loosely with aluminum foil.

13. Bake pudding cakes until puffed and small holes appear on surface, about 35 minutes.

14. Immediately remove ramekins from water bath and cool on wire rack for 10 minutes.

For the Toffee Sauce: 

1. In a medium saucepan over medium heat, add the butter, sugar, and heavy cream. Whisk until smooth. Continue to cook once everything is melted, stirring occasionally, until sugar is dissolved and mixture looks puffy, 3 to 4 minutes.

2. Keep the mixture on the heat and slowly add the whisky and molasses. Whisk just to combine. Reduce heat and simmer until frothy, about 1 minute. Remove from heat. Pour 1 TBSP of toffee sauce over each pudding.

3. To serve, rewarm puddings in microwave if cold. Invert each ramekin onto a plate or shallow bowl.

4. Serve with a small ladle of sauce and good ice cream.