Ingredients
2 cups fresh dates, pitted and chopped
2 cups Guinness
1/3 cup brown sugar
¼ cup butter 3 tbsp liquid honey
1 tbsp light molasses 3 eggs
1 egg yolk 1 tsp baking soda
1 tbsp boiling water 1 tsp vanilla
2/3 cup flour 1 tsp baking powder
½ tsp cinnamon Pinch of salt
Directions
1. Preheat the oven to 325˚F. Butter a 12 cup muffin tin really well.
2. In a sauce pan combine the chopped dates with the beer, and bring to a boil. Reduce the heat and simmer until the dates begin to break down and there is very little liquid left. Remove from the heat. Place the dates into a food processor and pulse until they are fully pureed.
3. Using a mixer, cream the butter with the brown sugar, honey and molasses. Add the eggs one at a time until fully combined. Add the vanilla; then scrape down the sides of the bowl. Combine the baking soda with the boiling water. Pour this mixture into the mixing bowl and combine.
4. Combine the flour, baking powder, cinnamon and salt together in a bowl. Add half of the flour mixture to the wet ingredients and blend it in. Add all of the date mixture and combine. Finish with the remaining flour mixture. Mix until just combined.
5. Divide the batter among the greased muffin cups and bake for 25 -30 minutes. Remove from the oven and invert onto a baking sheet. Serve warm with caramel sauce and crème fraiche.
Guinness Sticky Toffee Pudding
Chef Candice Butler
Yield: 12 servings