Unsalted Whirl
Chocolate & Guinness Sticky Sponge
- Course Types: Dessert
- Serves: 12
- Cooking Time: 45 minutes
Ingredients
- Sponge:
- 300g pitted dates
- 2 tsp bicarbonate of soda
- 250mls water
- 250mls Guinness
- 200g dark cooking chocolate
- 100mls Unsalted Whirl
- 4 eggs
- 350g self-raising flour
- Sticky Guinness Sauce:
- 450g caster sugar
- 100mls water
- 250mls double cream
- 250mls Guinness
Products Used: Unsalted Whirl
Method
Boil the dates with the water and Guinness for 3 minutes, remove from the heat and stand for 10 minutes
Add the bicarbonate of soda and blend in a processor until you get a smooth puree
Preheat oven to 180C
In a large bowl combine the Unsalted Whirl and sugar, add the eggs one by one, whilst beating
Then add the flour incorporating it a little at a time
Pour into a high-sided baking tin, lined with greaseproof paper
Bake for 45 minutes or until a knife comes out cleanly
To make the sauce, place the sugar and water in a saucepan and bring to the boil
Once the sugar has turned a deep golden colour, add the cream and Guinness and whisk until combined
Cut the sponge into portions and pour over the sauce
Serve with toffee ice-cream, fresh raspberries and strawberries and a dusting of icing sugar
