It may be a cliché, but everyone really is Irish on St. Patrick’s Day! Aran knits, tweed caps, and shamrock-emblazoned scarves come out of the closet on the 17th. If you’re cooking, that means your treasured Irish recipes emerge, too, ones that everyone loves and expects on the most celebratory day on the Irish calendar. Whether you’re a parade-goer, watch it on television, or simply enjoy the day with a cup of tea or an Irish coffee, a traditional Irish sweet is the perfect way to round out the day. Here’s one of my favorites.

STICKY TOFFEE PUDDINGS

MAKES 12

            These “puddings” are a favorite of both the English and the Irish. More like a cake than a pudding, the dessert gets most of its decadence from the toffee sauce, this one enhanced with Irish cream liqueur. There are many variations of this recipe, from the name (some call it Sticky Date Pudding) to the addition of Guinness and Irish cream liqueur, but there’s no denying its popularity. You can make it a day ahead, leave it at room temperature, and reheat the sauce in a microwave. Serve it with a scoop of vanilla ice cream, if you wish.

For the puddings

1 cup Guinness

1/2 cup chopped dates

1/2 cup raisins

1/2 cup chopped walnuts

1 tablespoon baking soda

8 tablespoons unsalted butter, at room temperature

3/4 cup (packed) light brown sugar

3 large eggs

2 cups self-rising flour

For the toffee sauce

1 cup heavy (whipping) cream

1 cup (packed) dark brown sugar

4 tablespoons salted butter

2 tablespoons Irish Cream liqueur (optional)

1. Make puddings. In a medium saucepan over medium heat, bring Guinness, dates, raisins, and walnuts to a boil. Reduce heat; simmer for about 5 minutes. Remove from heat; let cool completely. Stir in baking soda.
2. Preheat oven to 325°F. Coat a standard muffin pan with no-stick baking spray.
3. In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in flour and date mixture. Spoon batter into prepared pan.
4. Bake for about 20 minutes, or until a skewer inserted into center comes out clean.
5. Make sauce. In a medium saucepan over medium heat, bring cream, brown sugar, and butter to a boil. Reduce heat; simmer, without stirring, for 5 minutes, or until thick and smooth. Stir in Irish cream, if using.
6. To serve, remove puddings from pan; spoon sauce over puddings.