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Author Notes: In the middle of winter, nothing is more soothing than warm sticky toffee pudding. This version of the dessert is incredible rich due to the excessive amounts of caramel and should only be consumed in instances of intense sugar cravings.
The recipe was originally conceived as the sweet element in a "beer" cooking competition. My brother's homemade oatmeal stout served as the alcohol component. In place of his delicious coffee tinged brew, Guinness works beautiful.
Note that cooking times may vary, but the cake should be very moist. Guinness and Creme de Cassis can be added to the caramel for a kick, but I prefer the recipe without. Whiskey or Bourbon are nice alternatives as well. - alyssalees
- 8 ounces finely chopped dates
- 1 cup Guinness
- 1/2 cup butter ( softened )
- 1 cup brown sugar
- 1 3/4 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 pieces eggs ( lightly beaten )
- 1-2 tablespoons espresso
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- Preheat oven to 350. Butter ramekins thoroughly ( muffin tins can be substituted).
- Boil Guinness. Pour over minced dates in small bowl. Let sit for 30 minutes until cool.
- Cream butter in a mixer for 1-2 minutes. Add brown sugar and beat until fluffy.
- Mix together flour, baking powder and salt. Add flour in 3 batches to the butter mixture, alternating with additions of the beaten eggs. Mix between each addition.
- Add espresso, vanilla and baking soda to the date/Guinness mixture. Stir. Add dates to batter and mix until combined.
- Pour batter into individual ramekins. Fill half way. Place ramekins into a larger dish. Fill dish with boiling water half way up the sides of the ramekins.
- Bake for 20 minutes ( cooking times vary so check after 15 minutes ). Top should be firm, but the interior should still be VERY moist. A knife insert should come out with moist crumbs.
- Remove ramekins and poke the tops with many small holes. Spread heaping spoonfuls of caramel ( see recipe below ) on to the top of the puddings.Spread so that caramel seeps into holes. Let puddings cool slightly.
- When ready to serve, run knife around the edge of a ramekin and invert pudding onto a plate. Pour a generous portion of warmed caramel ( recipe below ) over the top. Serve with a dab of ginger cream.
Caramel & Ginger Cream
- 4 cups cream
- 2 cups dark brown sugar
- 1 cup butter
- 2 tablespoons Guinness ( optional )
- 2 teaspoons Creme de Cassis ( optional )
- 1 cup whipping cream
- 1- 2inch pieces ginger, sliced
- 2 tablespoons sugar
- Mix together 4 cups cream, dark brown sugar and butter in a sauce pan. Simmer for 15-20 minutes over low heat until reduced and thickened into a rich viscous sauce. Stir sporadically.
- If adding optional alcohol to caramel, stir in Guinness and Creme de Cassis ( or whiskey ). Adjust quantities to taste. Cook for a minute more. Remove from flame. Sauce can be reheated at serving time.
- Heat 1 cup cream in sauce pan with slices of ginger until bubbles form. Remove from heat and cool completed. Place in fridge until cold.
- When ready to serve, remove ginger from cream. Beat cream until soft peaks form. Add sugar to taste and beat a minute more.
- This recipe was entered in the contest for Your Best Pudding
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