guinness and date puddingrating:
175g/6oz dates, stones removed
100ml/3½fl oz water
100ml/3½fl oz Guinness, or similar stout
1 tsp bicarbonate of soda
50g/2oz butter, plus extra for greasing
2 free-range eggs, beaten
175g/6oz self-raising flour
dash vanilla extract
For the sauce
100ml/3½fl oz cream
100g/3½oz soft dark brown sugar
splash Guinness, or similar stout
splash blackcurrant liqueur
double cream, lightly whipped, to serve
Preheat the oven to 200C/400F/Gas 6.
For the pudding, place the dates into a pan with the water, Guinness and bicarbonate of soda.
Bring to the boil, then reduce the heat to simmer for 15-20 minutes, or until the dates have softened and broken down,
Place the butter and sugar into a bowl and beat together until combined. Add the eggs and beat into the butter and sugar. Add the flour and vanilla extract and mix well.
Transfer the pudding mixture into a greased 28cm x 18cm/11in x 7in baking tin and bake for 40 minutes, or until risen and cooked through.
Meanwhile, for the sauce, place the cream, butter, sugar and Guinness into a pan over a medium heat and bring the mixture to the boil. Add the blackcurrant liqueur and mix well.
To serve, place slices of the pudding onto plates. Drizzle over the sauce and serve with spoonfuls of lightly whipped cream.