Chocolate & Guinness Sticky Sponge

Method

1. Boil the dates with the water and Guinness for 3 minutes, remove from the heat and stand for 10 minutes

2. Add the bicarbonate of soda and blend in a processor until you get a smooth puree

3. Preheat oven to 180C

4. In a large bowl combine the Unsalted Whirl and sugar, add the eggs one by one, whilst beating

5. Then add the flour incorporating it a little at a time

6. Pour into a high-sided baking tin, lined with greaseproof paper

7. Bake for 45 minutes or until a knife comes out cleanly

8. To make the sauce, place the sugar and water in a saucepan and bring to the boil

9. Once the sugar has turned a deep golden colour, add the cream and Guinness and whisk until combined

10. Cut the sponge into portions and pour over the sauce

11. Serve with toffee ice-cream, fresh raspberries and strawberries and a dusting of icing sugar