Well Mother’s Day and St Patrick’s Day are just around the corner so this week I have included my take on traditional sticky toffee pudding recipe, adding a truly Irish dimension with the addition of Guinness. We make this in the cookery school all the time to great applause although sometimes we find that measurements of Guinness can be quite heavy handed. !
This week I am very excited to announce that I will be appearing to cook on the NBC Today show again as I have in the past for St Patrick’s day. I am delighted for the opportunity to visit New York again and see how they celebrate our holiday in style stateside.
I was also thrilled this week that Ballyknocken House and Cookery School was voted in the McKennas’ Guide in the Irish Independent top 100 places to stay in Ireland. We all work so hard here to ensure we create lasting memories for all our visitors and guests and I was so pleased to be included in the list along with so many fabulous hotels and resorts.
In final news I am currently having so much fun filming a new TV series, and travelling around the country trying out all sorts of new adventures but I won’t give too much away …… and of course cooking up a storm in the school as always. I’d like you all to treat those lovely Mum’s of yours this weekend and relax and have a fabulous time.
Apricot, Date and Guinness Slices with Guinness Cream Sauce
(thanks to Gill & MacMillan)
Image Joanne Murphy
This is my take on the traditional sticky toffee pudding recipe, adding a truly Irish dimension with the addition of the Guinness. We make this in our cookery school to great applause, though we find that the measurements of Guinness can be a bit heavy handed!
Makes 9 squares
For the slices:
150g stoned dates
120g dried apricots, chopped
1 tsp bread soda
(bicarbonate of soda)
175g Demerara sugar
85g butter, softened
3 medium eggs, beaten
180g self-raising flour
100g chopped walnuts
For the sauce:
75ml double cream
2 tbsp runny honey
1. Preheat the oven to 200°C/fan 180°C/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.