Sticky Guinness Pudding
175g dates, without stones
1 tsp bicarbonate of soda
2 eggs, beaten
175g self-raising flour
100g raisins, soaked in brandy for at least 2 hours
5ml vanilla essence
For the sauce
100g soft dark brown sugar
A good dash of Guinness
100g Dates, chopped
Cook the dates with the water, Guinness and bicarbonate of soda over a gentle heat, until they soften and break down – it should take about 15 minutes.
Leave on one side to cool.
Preheat the oven to 200C/gas 6, and grease and line a 28cm x 18cm tin.
Cream the butter and sugar until light and fluffy and gradually beat in the eggs.
Fold in the flour, vanilla, raisins and the dates and transfer the mixture to the tin.
Bake for about 40 minutes, until firm to the touch.
For the sauce; simmer the cream with the butter, sugar and Guinness, add the dates – warm through and serve with the pudding.
Happy St Patrick’s Day Everyone!!!!