For the weekend that’s in it!!!

Sticky Guinness Pudding

Servings: 6

Sticky Guinness Pudding

175g dates, without stones

100ml water

100ml Guinness

1 tsp bicarbonate of soda

175g sugar

50g butter

2 eggs, beaten

175g self-raising flour

100g raisins, soaked in brandy for at least 2 hours

5ml vanilla essence

For the sauce

100ml cream

100g butter

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!!!!

 

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