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.