Sticky guinness pudding
By: Simon Rimmer
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Sticky guinness pudding
- Prep time:
- 25 mins
- Cook time:
- 40 mins
- Serves:
- 6
Indulge in a warming and hearty pudding this winter and make Simon Rimmer's sticky date pud
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Ingredients
- 175g Dates, without stones
- 100 ml water
- 100ml Guinness
- 1 tsp Bicarbonate of soda
- 175g Sugar
- 50g Butter
- 2 Eggs, beaten
- 175g self-raising flour
- 100g raisins, soaked in brandy for at least 2 hours
- dash of vanilla essence
For the sauce
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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