This deliciously gooey sponge pudding, also known as Sticky Date Pudding in some parts of the globe, is as classic as classic gets when it comes to Irish sweets. With origins in British cooking, the recipe continually evolves — some cooks add Guinness, others add nuts — except for the rich toffee sauce that always tops it. At Mikey Ryan’s, a gastropub in Cashel, County Tipperary, the chef adds a bonus piece of honeycomb and a scoop of vanilla ice cream.

For the Puddings
1 1/2 cups pitted dates
1 teaspoon vanilla extract
2/3 cup boiling water
6 tablespoons butter, at room temperature
1/2 cup (packed) light brown sugar
2 large eggs
2 tablespoons black treacle
1 1/2 cups flour
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
Pinch of salt
1/2 cup milk

1. Preheat the oven to 325°F. Coat the cups of a standard muffin pan with no-stick baking spray with flour.
2. In a large bowl, soak the dates and vanilla extract in the water for 30 minutes.
3. In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), beat the butter and sugar on medium speed for 2 to 3 minutes, or until soft and pale. Beat in the eggs and treacle.
4. Transfer the date mixture to a food processor; process until smooth. Fold into the butter mixture.
5. Sift the flour, baking powder, soda, and salt into the date mixture; fold in the milk. Spoon the mixture into the prepared pan.
6. Bake for 15 minutes. Rotate pan; bake for another 7 minutes, or until a skewer inserted into the center of one comes out clean. Let cool on wire rack for 10 minutes before removing the puddings

For the sauce
1 cup sugar
4 tablespoons butter, cut into small pieces
3/4 cup heavy (whipping) cream

1. In a medium saucepan over medium heat, slowly heat the sugar until it melts
   and browns. Add the butter, a few pieces at a time; whisk until combined. Slowly
   add the cream; whisk until smooth.

For the honeycomb:
2 cups sugar
1/2 cup Lyle’s Golden Syrup
1/3 cup water
1 tablespoon baking soda
Vanilla ice cream, for serving

1. Line a 9 x 9-inch baking pan with parchment paper.
2. In a large, saucepan over medium-low heat, combine the sugar, syrup, and water. Cook,
   stirring frequently, until the sugar melts. Continue to cook, without stirring, for about 3 minutes,
   until the mixture begins to bubble up and turn golden; remove from the heat.
3. Whisk in the baking soda (mixture will bubble up; be careful). Quickly pour the mixture onto
   the prepared pan; do not spread (this will deflate the bubbles). Leave for at least 2 hours, or
   until the mixture hardens; break it into pieces.

To serve, pour a little of the sauce over each pudding; top with a piece of honeycomb (Store
remaining honeycomb in an airtight tin). Serve with a scoop of ice cream.

Find more great recipes in my Delicious Ireland, Forty Years of Fabulous Food cookbook here. Delicious Ireland, Forty Years of Fabulous Food