"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!"
Chef Catherine Fulvio's Apricot, Date & Guinness Slices with Guinness Cream Sauce
Makes 9 squares
For the slices:
5oz pitted dates
4oz dried apricots, chopped
1tbsp bread soda (bicarbonate of soda)
6oz Demerara sugar
3oz butter, softened
3 medium eggs, beaten
6.5oz self-raising flour
3.5oz chopped walnuts
For the sauce:
2.5fl.oz double cream
2 tbsp runny honey
1. Preheat the oven to 400°F. Line an 8-inch 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.
Happy St.Patrick's Day!
If you want to read more recipes from Catherine, view her online store here!
* Originally published in 2016.