Sticky stout pudding

Dark stout adds a mellow richness to Simon Rimmer's sticky date pudding, served with an indulgent sauce
By Simon Rimmer
Sticky stout pudding
  • Rating:
  • Serves: 4-6
  • Cook Time: 55 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 175 g pitted dates
  • 100 ml water
  • 100 ml stout, (such as Guinness)
  • 5 g bicarbonate of soda
  • 50 g butter
  • 175 g sugar
  • 2 eggs, beaten
  • 175 g self-raising flour, sifted
  • dashes of vanilla extract
  • lightly whipped cream, (preferably Irish), to serve

For the sauce:

  • 100 g butter
  • 100 g dark brown sugar
  • 100 ml double cream
  • splash of stout, (such as Guinness)
  • splash of blackcurrant liqueur


1. Preheat the oven to 200°C/gas 6.

2. Place the dates, water, stout and bicarbonate of soda in a heavy-based saucepan. Bring to the boil, then reduce the heat and gently simmer the dates until they break down, around 15 minutes. Allow to cool.

3. In a mixing bowl, cream together the butter and sugar until well-mixed.

4. Mix in the beaten egg gradually, then fold in the flour and vanilla extract. Fold in the date mixture.

5. Turn the mixture into a greased 28x18cm cake tin. Bake for 40 minutes.

6. Just before the pudding is ready, prepare the sauce. In a heavy-based saucepan, heat together the butter, brown sugar, cream and stout and bring to the boil. Mix in the blackcurrant liquor.

7. Serve the pudding hot from the oven with the sauce and lightly whipped cream.

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