Irish Sticky Toffee Pudding
This is more like cake brownies - with a little kick from the Guinness and Jameson's!
Ingredients
- For the Squares:
- 3/4 cup Dates, pitted
- 1/2 cup Dried Apricots, chopped
- 2/3 cup Guinness stout
- 1/2 cup Water
- 1/3 cup Jameson's or other Irish whiskey
- 1 teaspoon Baking Soda
- 3/4 cup plus 2 tablespoons Dark Brown Sugar
- 6 tablespoons Butter, softened
- 3 Eggs, beaten
- 1 1/2 cups Self-Rising Flour
- 3/4 cup Walnuts, chopped
- For the Sauce:
- 1/3 cup Butter
- 2 tablespoons Honey
- 1/3 cup Guinness stout
- 1/3 cup Heavy Whipping Cream
Instructions
- To make the squares:
- Preheat the oven to 400 degrees.
- Generously spray or butter an 8x8 square pan.
- Combine the dates, apricots, Guinness, water, whiskey and baking soda in a saucepan.
- Place over a gentle heat until the dates soften and break down, stirring occasionally - about 5 - 10 minutes.
- Set aside to cool.
- Using a stand or 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 pan.
- Bake for 35–40 minutes, until firm to the touch and a toothpick inserted into the center of the pan comes out clean.
- Leave to cool in the pan for 5 minutes before turning out on a cooling rack.
- Cool completely and cut into 9 squares.
- To make the sauce:
- Combine the butter, honey, Guinness and cream 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.