Only 7 more days until St. Patrick’s Day! Today I thought I’d post another great recipe that I found on one of my favourite blogs, Edible Ireland, Apricot & Date Guinness Slices with a Guinness Cream Sauce. These delicious, boozy fruit filled treats not only have Guinness in the mix, but there is some Jameson thrown in for good measure. Just what the doctor ordered!
Incredibly moist, these Guinness Slices are very similar to sticky toffee pudding or a bread pudding. When drenched in the dreamy Guinness Cream Sauce they are just to die for!
My husband, who loves all desserts made with fruit, as I have mentioned previously, was very happy with them. However, as much as he loves fruit, he dislikes nuts in desserts. I think it’s a texture thing, because he is fine with nuts on their own, but doesn’t like to find them lurking about unexpectedly. So, I did not include the walnuts when I made this recipe, but I think if you like nuts, the added crunch would be great. For a different St. Patrick’s Day desserts, give these Guinness Slices a whirl!
Apricot & Date Guinness Slices with a Guinness Cream Sauce
recipe from: Edible Ireland
yield: 9 squares
for the squares:
- 1 Cup (150 g) stoned dates, chopped
- 3/4 Cup (120 g) dried apricots, chopped
- 1/2 Cup + 2 Tablespoons (150 ml) Guinness
- 1/2 Cup (125 ml) water
- 1/3 Cup (75 ml) Whiskey ( I used Jameson)
- 1 teaspoon baking soda
- 3/4 Cup + 2 Tablespoons (175 g) Demerara sugar
- 1/2 Cup (100 g) butter, softened
- 3 eggs, beaten
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- zest of 1 orange (medium-sized)
- 1 1/2 Cups (180 g) all-purpose flour
- 1 Cup (100 g) chopped walnuts
for the sauce:
- 5 Tablespoons (75 g) butter
- 1/3 Cup (75 ml) Guinness
- 1/3 Cup (75 ml) heavy cream
- 2 tablespoons honey
Preheat the oven to 400°F (200°C). Line a 8 inch (21 cm) square brownie tin with parchment paper.
Put the dates, apricots, Guinness, water, whiskey and baking soda in a saucepan. Place over a gentle heat until the dates soften and break down, stirring occasionally. This should take about 4 to 5 minutes. Leave to cool.
Using an electric mixer, cream the sugar and butter until light and fluffy. Gradually beat in the eggs, cinnamon, vanilla extract and orange zest.
Fold the flour, walnuts and the cooled date mixture into the egg mix and transfer to the prepared tin. Bake for 35 to 40 minutes, until firm to the touch. Leave to cool in the tin for 5 minutes before turning out on a cooling rack. Cut into 9 squares.
To make the sauce, place the butter, Guinness, cream and honey in a saucepan and simmer over a low heat until the honey has dissolved. Continue to cook until the sauce has thickened. Serve warm, drizzled over the slices.