Apricot, date and Guinness slices recipe
Catherine says: "This is my take on the traditional sticky toffee pudding recipe, adding a truly Irish dimension with the addition of Guinness. It's lovely and moist and has a modern Irish feel to it with the fruit coming through."
"We make this in our cookery school to great applause, though we find that the measurements of Guinness can be a bit heavy handed!"
Ingredients
- 150 g stoned dates
- 120 g dried apricots, chopped
- 150 ml Guinness
- 120 ml water
- 75 ml whiskey
- 1 tsp bread soda (bicarbonate of soda)
- 175 g demerara sugar
- 85 g butter, softened
- 3 medium eggs, beaten
- 180 g self-raising flour
- 100 g chopped walnuts
- 5.3 oz stoned dates
- 4.2 oz dried apricots, chopped
- 5.3 fl oz Guinness
- 4.2 fl oz water
- 2.6 fl oz whiskey
- 1 tsp bread soda (bicarbonate of soda)
- 6.2 oz demerara sugar
- 3 oz butter, softened
- 3 medium eggs, beaten
- 6.3 oz self-raising flour
- 3.5 oz chopped walnuts
- 5.3 oz stoned dates
- 4.2 oz dried apricots, chopped
- 0.6 cup Guinness
- 0.5 cup water
- 0.3 cup whiskey
- 1 tsp bread soda (bicarbonate of soda)
- 6.2 oz demerara sugar
- 3 oz butter, softened
- 3 medium eggs, beaten
- 6.3 oz self-raising flour
- 3.5 oz chopped walnuts
- 75 g butter
- 75 ml Guinness
- 75 ml double cream
- 2 tbsp runny honey
- 2.6 oz butter
- 2.6 fl oz Guinness
- 2.6 fl oz double cream
- 2 tbsp runny honey
- 2.6 oz butter
- 0.3 cup Guinness
- 0.3 cup double cream
- 2 tbsp runny honey
Details
- Cuisine: Irish
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 45 mins
- Serves: 9
Step-by-step
- Preheat the oven to 200C/gas 6. Line a 21cm square brownie tin with parchment paper.
- Put the dates, apricots, Guinness, water, whiskey and bread soda in a saucepan. Place over a gentle heat until the dates soften and break down, stirring occasionally. This should take about 4-5 minutes. Leave to cool.
- Using an electric mixer, cream the sugar and butter until light and fluffy. Gradually beat in the eggs.
- Fold the flour, walnuts and the cooled date mixture into the egg mix and transfer to the prepared tin. Bake for 35-40 minutes, until firm to the touch. Leave to cool in the tin for 5 minutes before turning out on a cooling rack. Cut into 9 squares.
- To make the sauce, place the butter, Guinness, cream and honey in a saucepan and simmer over a low heat until the honey has dissolved and the sauce has thickened. Serve warm drizzled over the slices.
This sauce is delicious with ice cream and it freezes well too.
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