by alyssalees
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8 ounces
finely chopped dates
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1 cup
Guinness
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1/2 cup
butter ( softened )
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1 cup
brown sugar
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1 3/4 cup
flour
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2 teaspoons
baking powder
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1/4 teaspoon
salt
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4 pieces
eggs ( lightly beaten )
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1-2 tablespoon
espresso
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1 teaspoon
baking soda
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1 teaspoon
vanilla
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Preheat oven to 350. Butter ramekins thoroughly ( muffin tins can be substituted).
Ask the hotline about this step!Boil Guinness. Pour over minced dates in small bowl. Let sit for 30 minutes until cool.
Ask the hotline about this step!Cream butter in a mixer for 1-2 minutes. Add brown sugar and beat until fluffy.
Ask the hotline about this step!Mix together flour, baking powder and salt. Add flour in 3 batches to the butter mixture, alternating with additions of the beaten eggs. Mix between each addition.
Ask the hotline about this step!Add espresso, vanilla and baking soda to the date/Guinness mixture. Stir. Add dates to batter and mix until combined.
Ask the hotline about this step!Pour batter into individual ramekins. Fill half way. Place ramekins into a larger dish. Fill dish with boiling water half way up the sides of the ramekins.
Ask the hotline about this step!Bake for 20 minutes ( cooking times vary so check after 15 minutes ). Top should be firm, but the interior should still be VERY moist. A knife insert should come out with moist crumbs.
Ask the hotline about this step!Remove ramekins and poke the tops with many small holes. Spread heaping spoonfuls of caramel ( see recipe below ) on to the top of the puddings.Spread so that caramel seeps into holes. Let puddings cool slightly.
Ask the hotline about this step!When ready to serve, run knife around the edge of a ramekin and invert pudding onto a plate. Pour a generous portion of warmed caramel ( recipe below ) over the top. Serve with a dab of ginger cream.
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4 cups
cream
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2 cups
dark brown sugar
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1 cup
butter
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2 tablespoons
Guinness ( optional )
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2 teaspoons
Creme de Cassis ( optional )
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1 cup
whipping cream
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1- 2inch piece
ginger, sliced
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2 tablespoons
sugar
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Mix together 4 cups cream, dark brown sugar and butter in a sauce pan. Simmer for 15-20 minutes over low heat until reduced and thickened into a rich viscous sauce. Stir sporadically.
Ask the hotline about this step!If adding optional alcohol to caramel, stir in Guinness and Creme de Cassis ( or whiskey ). Adjust quantities to taste. Cook for a minute more. Remove from flame. Sauce can be reheated at serving time.
Ask the hotline about this step!Heat 1 cup cream in sauce pan with slices of ginger until bubbles form. Remove from heat and cool completed. Place in fridge until cold.
Ask the hotline about this step!When ready to serve, remove ginger from cream. Beat cream until soft peaks form. Add sugar to taste and beat a minute more.
Ask the hotline about this step!I love this recipe - thumbs up!
This looks amazing.
thanks for the comments. hope you enjoy!