Apricot, date and Guinness slices recipe

Apricot, date and Guinness slices recipe

Catherine says: "This is my take on the traditional sticky toffee pudding recipe, adding a truly Irish dimension with the addition of Guinness. It's lovely and moist and has a modern Irish feel to it with the fruit coming through."   

"We make this in our cookery school to great applause, though we find that the measurements of Guinness can be a bit heavy handed!"

Ingredients

For the slices
  • 150 g stoned dates
  • 120 g dried apricots, chopped
  • 150 ml Guinness
  • 120 ml water
  • 75 ml whiskey
  • 1 tsp bread soda (bicarbonate of soda)
  • 175 g demerara sugar
  • 85 g butter, softened
  • 3 medium eggs, beaten
  • 180 g self-raising flour
  • 100 g chopped walnuts
  • 5.3 oz stoned dates
  • 4.2 oz dried apricots, chopped
  • 5.3 fl oz Guinness
  • 4.2 fl oz water
  • 2.6 fl oz whiskey
  • 1 tsp bread soda (bicarbonate of soda)
  • 6.2 oz demerara sugar
  • 3 oz butter, softened
  • 3 medium eggs, beaten
  • 6.3 oz self-raising flour
  • 3.5 oz chopped walnuts
  • 5.3 oz stoned dates
  • 4.2 oz dried apricots, chopped
  • 0.6 cup Guinness
  • 0.5 cup water
  • 0.3 cup whiskey
  • 1 tsp bread soda (bicarbonate of soda)
  • 6.2 oz demerara sugar
  • 3 oz butter, softened
  • 3 medium eggs, beaten
  • 6.3 oz self-raising flour
  • 3.5 oz chopped walnuts
For the sauce
  • 75 g butter
  • 75 ml Guinness
  • 75 ml double cream
  • 2 tbsp runny honey
  • 2.6 oz butter
  • 2.6 fl oz Guinness
  • 2.6 fl oz double cream
  • 2 tbsp runny honey
  • 2.6 oz butter
  • 0.3 cup Guinness
  • 0.3 cup double cream
  • 2 tbsp runny honey

Details

  • Cuisine: Irish
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 45 mins
  • Serves: 9

Step-by-step

  1. Preheat the oven to 200C/gas 6. Line a 21cm square brownie tin with parchment paper.
  2. 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.
  3. Using an electric mixer, cream the sugar and butter until light and fluffy. Gradually beat in the eggs.
  4. 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.
  5. 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.

Even more Irish inspiration

More Richard Corrigan recipes

More Rachel Allen recipes

More Diana Henry recipes

More Donal Skehan recipes

More Ross Lewis recipes

More Kevin Dundon recipes

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