Stout sticky toffee pudding recipe
 Stout adds depth to both the sticky toffee pudding and the buttery sauce – a dollop of orange cream cuts through the richness. For this recipe you will need a 15x18cm/6x7in tin. 175g/6oz pitted dates100ml/3½fl oz stout1 tsp bicarbonate of soda50g/1¾oz butter175g/6oz sugar2 free-range eggs, beaten175g/6oz self-raising flour60g/2¼oz apricots, diced and soaked in 4 tbsp brandy 1 tsp vanilla bean paste 175g/6oz pitted dates 100ml/3½fl oz stout 1 tsp bicarbonate of soda 50g/1¾oz butter 175g/6oz sugar 2 free-range eggs, beaten 175g/6oz self-raising flour 60g/2¼oz apricots, diced and soaked in 4 tbsp brandy 1 tsp vanilla bean paste 100ml/3½fl oz cream100g/3½oz butter100g/3½oz soft dark brown sugar1 orange, zest only4 tbsp stout 100ml/3½fl oz cream 100g/3½oz butter 100g/3½oz soft dark brown sugar 1 orange, zest only 4 tbsp stout 1 orange150ml/5fl oz cream4 tbsp icing sugar 1 orange 150ml/5fl oz cream 4 tbsp icing sugar dried orange slices and mint, to decorateicing sugar, to finish dried orange slices and mint, to decorate icing sugar, to finish Method For the pudding, put the dates, 100ml/3½fl oz water, the stout and bicarbonate of soda in a saucepan over a gentle heat until they soften and break down to a loose paste – it will take about 15 minutes. Leave to cool.Preheat the oven to 190C/170C Fan/Gas 5. Line a 15x18cm/6x7in tin with baking parchment. Cream the butter and sugar until pale, light and fluffy then gradually beat in the eggs one at a time. Fold in the flour, apricots, vanilla and the cooled date mixture. Transfer the mixture to the baking tin and bake for about 40 minutes, or until firm to the touch. For the sauce, put the cream into a saucepan with the butter, sugar, orange zest and stout. Heat the sauce over a high heat, stirring all the time and then reduce the temperature and simmer for about 8–10 minutes, stirring from time to time until it thickens a little. Allow to cool a little.To make the orange cream, zest the orange and squeeze out the juice. Whisk together the cream, icing sugar, all the orange zest and half the juice until light and fluffy. When ready to serve, cut the pudding into 6–8 portions, either using a knife or a pastry cutter. Serve each portion of the pudding topped with an orange slice and mint sprig, if using. Generously spoon the sauce alongside and over the puddings. Dollop some orange cream on the side and dust with icing sugar. For the pudding, put the dates, 100ml/3½fl oz water, the stout and bicarbonate of soda in a saucepan over a gentle heat until they soften and break down to a loose paste – it will take about 15 minutes. Leave to cool. For the pudding, put the dates, 100ml/3½fl oz water, the stout and bicarbonate of soda in a saucepan over a gentle heat until they soften and break down to a loose paste – it will take about 15 minutes. Leave to cool. Preheat the oven to 190C/170C Fan/Gas 5. Line a 15x18cm/6x7in tin with baking parchment. Cream the butter and sugar until pale, light and fluffy then gradually beat in the eggs one at a time. Preheat the oven to 190C/170C Fan/Gas 5. Line a 15x18cm/6x7in tin with baking parchment. Cream the butter and sugar until pale, light and fluffy then gradually beat in the eggs one at a time. Fold in the flour, apricots, vanilla and the cooled date mixture. Fold in the flour, apricots, vanilla and the cooled date mixture. Transfer the mixture to the baking tin and bake for about 40 minutes, or until firm to the touch. Transfer the mixture to the baking tin and bake for about 40 minutes, or until firm to the touch. For the sauce, put the cream into a saucepan with the butter, sugar, orange zest and stout. Heat the sauce over a high heat, stirring all the time and then reduce the temperature and simmer for about 8–10 minutes, stirring from time to time until it thickens a little. Allow to cool a little. For the sauce, put the cream into a saucepan with the butter, sugar, orange zest and stout. Heat the sauce over a high heat, stirring all the time and then reduce the temperature and simmer for about 8–10 minutes, stirring from time to time until it thickens a little. Allow to cool a little. To make the orange cream, zest the orange and squeeze out the juice. Whisk together the cream, icing sugar, all the orange zest and half the juice until light and fluffy. To make the orange cream, zest the orange and squeeze out the juice. Whisk together the cream, icing sugar, all the orange zest and half the juice until light and fluffy. When ready to serve, cut the pudding into 6–8 portions, either using a knife or a pastry cutter. When ready to serve, cut the pudding into 6–8 portions, either using a knife or a pastry cutter. Serve each portion of the pudding topped with an orange slice and mint sprig, if using. Generously spoon the sauce alongside and over the puddings. Dollop some orange cream on the side and dust with icing sugar. Serve each portion of the pudding topped with an orange slice and mint sprig, if using. Generously spoon the sauce alongside and over the puddings. Dollop some orange cream on the side and dust with icing sugar.