Chocolate & Guinness Sticky Sponge

Ingredients
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
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 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