St. Patrick’s Day Recipe: Guinness Slices With Sweet Apricots and Dates

— -- Just in time for St. Patrick's day, award-winning Irish chef Catherine Fulvio has offered her own, delicious take on this traditional sticky toffee pudding recipe, adding a touch of Guinness beer.

Apricot, Date and Guinness Slices with Guinness Cream Sauce

Makes 9 squares

For the slices:

150 g stoned dates120 g dried apricots, chopped150 ml Guinness120 ml water75 ml whiskey1 tsp bread soda (bicarbonate of soda)175 g Demerara sugar85 g butter, softened3 medium eggs, beaten180 g self-raising flour100 g chopped walnuts

For the sauce:

75 g butter75 ml Guinness75 ml double cream2 tbsp runny honey

1. Preheat the oven to 200°C (392°F) for an electric oven and 180°C (356°F) for a gas oven. Line an 8- or 9-inch square brownie tin with parchment paper.

2. Put the dates, apricots, Guinness, water, whiskey and bread soda in a saucepan. Place over a gentle heat until the dates soften and break down, stirring occasionally. This should take about 4 to 5 minutes. Leave to cool.

3. Using an electric mixer, cream the sugar and butter until light and fluffy. Gradually beat in the eggs.

4. Fold the flour, walnuts and the cooled date mixture into the egg mix and transfer to the prepared tin. Bake for 35–40 minutes, until firm to the touch. Leave to cool in the tin for 5 minutes before turning out on a cooling rack. Cut into nine squares.

5. To make the sauce, place the butter, Guinness, cream and honey in a saucepan and simmer over a low heat until the honey has dissolved and the sauce has thickened. Serve warm drizzled over the slices.

Fulvio says that the sauce is wonderful with ice cream and lovely with homemade apple crumble.

"So make plenty of it!"