Sticky Guinness Pudding

Indulge in a warming hearty pudding this winter and make this lovely sticky date pudding
By Simon Rimmer
Sticky Guinness Pudding
  • Rating:
  • Serves: 6
  • Cook Time: 40 minutes
  • Prep Time: 25 minutes
  • Effort: easy

Ingredients

  • 175 g dates, without stones
  • 100 ml water
  • 100 ml Guinness
  • 1 tsp bicarbonate of soda
  • 175 g sugar
  • 50 g butter
  • 2 eggs, beaten
  • 175 g self-raising flour
  • 100 g raisins, soaked in brandy for at least 2 hours
  • dashes of vanilla essence

For the sauce

  • 100 ml cream
  • 100 g butter
  • 100 g soft dark brown sugar
  • dashes of Guinness
  • dashes of blackcurrant liqueur
  • 100 g dates, chopped, preferably medjool

Method

1. 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.

2. Preheat the oven to 200C/gas 6, and grease and line a 28cm x 18cm tin.

2. Cream the butter and sugar until light and fluffy and gradually beat in the eggs.

3. 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.

4. For the sauce; simmer the cream with the butter, sugar and Guinness, and add the blackcurrant liqueur and dates - warm through and serve with the pudding.

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