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sticky guinness toffee pudding
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Sticky Guinness Toffee Puddings

Beer and caramel are a match made in culinary heaven — and dark stout adds a particularly robust flavour.
Servings 12
Author Julie Van Rosendaal

Ingredients

  • 1 cup chopped, pitted dates (250 ml)
  • 1 1/4 cups Guinness or other stout (300 ml)
  • 1 tsp baking soda (5 ml)
  • 1 ripe banana (80 ml)
  • 1/3 cup softened butter (80 ml)
  • 1 cup packed brown sugar (250 ml)
  • 2 large eggs
  • 1 tsp vanilla (5 ml)
  • 1 3/4 cups all-purpose flour (400 ml)
  • 1 tsp baking powder (5 ml)
  • 1/4 tsp salt (1.25 ml)

Sticky Toffee Sauce

  • 1 cup packed light brown sugar (250 ml)
  • 1/4 cup Guinness or other stout (60 ml)
  • 1/4 cup heavy cream (60 ml)
  • 1/4 cup butter (60 ml)
  • 1/4 cup Roger's Golden Syrup or maple syrup (60 ml)
  • 1/4 tsp salt (1.25 ml)
  • whipped cream or vanilla ice cream, for serving

Instructions

  • Preheat the oven to 175°C (350°F.)
  • In a small saucepan, bring the dates to a simmer with the stout. Cook for a few minutes, until the dates are very soft, then remove from the heat and stir in the baking soda. (It will get foamy.) Pour into a bowl, squish in the banana and roughly mash with a potato masher or a fork.
  • In a large bowl, beat the butter and sugar together until sandy; add the eggs and vanilla and beat for a few minutes, until pale and light.
  • In a small bowl, stir together the flour, baking powder and salt. Add half the dry ingredients and stir (or beat on low) just until blended. Stir in the date mixture, and then the remaining dry ingredients, stirring just until combined.
  • Pour the batter into a well greased Bundt pan or divide between 12 greased (not paper-lined) muffin tins.
  • Bake for 30 (for muffins) to 45 minutes (Bundt), or until deep golden and springy to the touch. Let cool slightly on a wire rack, and invert onto a plate while still warm.

Sticky Toffee Sauce

  • Bring the brown sugar, Guinness, cream, butter, syrup and salt to a boil in a medium saucepan over medium-high heat, whisking until well-blended and smooth.
  • Remove from the heat and let cool slightly — the sauce will thicken as it cools. Serve individual akes or wedges drenched with toffee sauce, with whipped cream or ice cream.