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Chocolate & Guinness Sticky Sponge



  • 300g pitted dates
  • 2 tsp bicarbonate of soda
  • 250mls water
  • 250mls Guinness
  • 200g dark cooking chocolate
  • 100mls Whirl
  • 4 eggs
  • 350g self-raising flour


Sticky Guinness Sauce

  • 450g caster sugar
  • 100mls water
  • 250mls double cream
  • 250mls Guinness


Servings: 12 portions


  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 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

AAK Foodservice (A Trading Division of AAK International)

UK establishment number at Companies House BR020440. VAT Number GB 475 4800 31

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