irish whiskey cream sauce
This recipe is from my cookbook IRISH SPIRIT By Margaret M Johnson, except I added the addition of the toasted chopped pecans & Butter Flavoring. I wanted to add a sauce to my Irish Soda Bread Pudding and this one was a perfect addition. It is simple and easy & added new dimensions to the pudding with the texture of the toasted nuts. The pudding is excellent just the way it is, but some prefer the addition of a sauce, so this is the one I added. The butter flavoring is really awesome, you can even top it with some whipped topping if you like. Either way it's great. So enjoy .
prep time
5 Min
cook time
5 Min
method
Stove Top
yield
Enough for (1) 9X13 Size dessert
Ingredients
- 1 stick butter, softened to room temperature
- 1 cup sugar,
- 6 tablespoons heavy whipping cream
- 1/4 cup irish whiskey ( i used jameson)
- 1 cup toasted pecans
- 1 teaspoon butter flavoring
How To Make irish whiskey cream sauce
-
Step 1In a small sauce pan add 1 stick of butter,and place over low heat till melted. -
Step 2When butter has melted, add sugar, whipping cream & whiskey. Whisk together to blend. Then bring to a simmer, lower heat and let simmer for about 5 minutes, till mixture becomes slightly thickened.
-
Step 3Remove from heat add chopped pecans and butter flavoring. Stir to blend, then serve with Bread pudding.
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