Irish bread and butter pudding

This sweet treat is the creation of Rachel Allen, an Irish celebrity chef, television personality and cookbook author.

Rachel’s Date Bread and Butter Pudding with Boozy Toffee Sauce
Yield: 8 to 10 servings

4 tablespoons butter, softened, plus extra for greasing
10 slices good-quality white bread, crusts removed
7 ounces (about 1 cup) pitted dates, chopped (see note)
1 1/2 cups heavy cream
2/3 cup milk
3 eggs
3 ounces (about 1/3 cup plus 2 tablespoons) superfine sugar
1/2 teaspoon vanilla extract
1 tablespoon light brown sugar, for sprinkling
Boozy Toffee Sauce (see recipe)
Softly whipped cream

Butter the bread, leaving 4 slices whole and cutting the remaining 6 slices in half to make triangles. Grease the sides and bottom of an 8-inch-square baking dish. Place the 4 whole slices of bread buttered side up on the base of the dish, then sprinkle the chopped dates over the top. Arrange the triangles of bread, buttered side up, on top to cover the dates.

Heat the cream and milk in a saucepan almost to a boil. While it heats, whisk the eggs, sugar and vanilla in a heatproof bowl. Pour the hot milk and cream on top, whisking as you pour. Pour this custard over the bread, and allow to soak for 20 minutes. Meanwhile, preheat oven to 350 degrees.

Sprinkle brown sugar over bread. Place the baking dish in a large roasting pan and carefully pour in enough hot water into the roasting pan to come halfway up the sides of the baking dish. Bake for 50 minutes to 1 hour or until the top is golden and the center just set. Serve with Boozy Toffee Sauce and softly whipped cream.

(This recipe can be made a day ahead and reheated in the oven at 350 degrees for 8 to 10 minutes or until hot in the center.)

Note: Try to find large, plump Medjool dates for this recipe.

Boozy Toffee Sauce
Yield: 1 3/4 cups

8 tablespoons butter
8 ounces (about 1 1/4 cups) light brown sugar (or half brown and half superfine sugar)
1 cup heavy cream
1/4 cup brandy
1/4 cup sweet sherry

Place the butter, sugar and cream in a saucepan and bring to a boil, stirring all the time. Boil for 4 minutes or until the sauce has thickened. Remove the pan from the heat, allow to cool for 1 minute, then add the brandy and sherry.

Recipes from Kerrygold Irish butter.