Sticky Toffee Guinness Pudding
A Taste of Ireland: Ballyknocken Cookery School
Servings: 16 Servings
Author: Chef Catherine Fulvio
For the sponge pudding:
- 1 cup dates chopped (without stones)
- ½ cup water
- ½ cup Guinness
- 1 tsp baking soda
- 1 cup sugar
- ½ stick butter
- 2 eggs
- ¾ cup self-rising flour
- ½ cup raisins, soaked in ¼ cup whiskey or orange juice
- 1 tsp vanilla extract
- Line a brownie baking tin with baking parchment paper.
- Place the dates with the water, Guinness and baking soda in a saucepan over a low heat, until they soften, break down and a paste forms – it will take about 15 minutes. Leave to cool.
- Preheat the oven to 350°F.
- Cream the butter and sugar until pale, light, and fluffy and gradually beat in the eggs, one at a time. Fold in the flour, vanilla, raisins with the whiskey or orange juice and the date paste mixture.
- Spoon into the prepared baking tin, bake for about 20 to 25 minutes until cooked or insert a skewer to check that it is done.
For the sauce:
- ¾ cup cream
- 1 stick butter
- ½ cup dark brown sugar
- ¼ cup Guinness
- powdered sugar, to dust
- edible flowers, to garnish (optional)
- To prepare the sauce, pour the cream into a saucepan with the butter, sugar and Guinness and bring to a boil, reduce the heat and simmer for about 8 to 10 minutes until a sauce forms.
- To serve, remove the sponge pudding from the baking tin, peel away the parchment and slice into 16 pieces. Place onto a cake stand, dust with a little powdered sugar, garnish with edible flowers (optional), and spoon over the warm sauce.