Guinness Toffee Puddings with Irish Cream Sauce

Serves 10

The recipe for these puddings comes from Ed Cooney, executive chef at The Merrion Hotel in Dublin. He adds Guinness, raisins, and walnuts to the standard pudding recipe and a splash of Irish cream liqueur to the sauce. This recipe was originally published in my Flavors of Ireland cookbook.

1 cup/250 ml Guinness

1/2 cup/60 g raisins

1/2 cup/60 g walnuts, chopped

1/2 cup/60 g dates, chopped

1 tbsp. baking soda

8 tbsp. unsalted Irish butter, at room temperature

3/4 cup/175 g (packed) light brown sugar

3 medium eggs

2 cups/225 g self-rising flour

1. In a medium saucepan over medium heat, combine the Guinness, raisins, walnuts, and dates. Bring to a boil and then reduce the heat and simmer for about 5 minutes. Remove from heat, let cool completely, and then stir in the baking soda.

2. Preheat the oven to 325°F/170°C. Generously grease ten 8 oz./250 ml ramekins.

3. In a large bowl, cream the butter and sugar with an electric mixer on medium until light and fluffy. Add the eggs one at a time, and then fold in the flour and date mixture.

4. Spoon the batter into the prepared dishes and bake for 20–25 minutes or until a skewer inserted into the center comes out clean.

5. To serve, remove the puddings from the oven and run a knife around the sides to loosen. Invert the puddings onto serving plates and return to upright. Spoon the toffee sauce over the warm puddings.

Irish Cream Sauce

1 cup/250 ml heavy (whipping) cream

1 cup/225 g (packed) dark brown sugar

4 tbsp. salted Irish butter

2 tbsp. Brady’s Irish cream liqueur

1. In a medium saucepan over medium heat, combine the cream, brown sugar, and butter. Bring to a boil, and then reduce heat and simmer, without stirring, for 5 minutes or until thickened. Stir in the Irish cream.