Apricot, Date & Guinness Slices with Guinness Cream Sauce

This is a delicious treat. I made it and it was gone in no time at all. So so good... Bonus the sauce freezes well. 

 
Apricot, Date and Guinness Slices with Guinness Cream Sauce
adapted from Catherine’s Family Kitchen by Catherine Fulvio


Makes 9 squares

for the slices:
150 g (1 cup) stoned dates
120 g (3/4 cup) dried apricots, chopped
150 ml (1/2 cup + 2 tablespoons) Guinness
125 ml (1/2 cup) water
75 ml (1/3 cup) whiskey
1 teaspoon baking soda
175 g (3/4 cup + 2 tablespoons) Demerara sugar
100 g (1/2 cup) butter, softened
3 eggs, beaten
180 g (1 1/2 cups) self-raising flour
100 g (1 cup) chopped walnuts
for the sauce:
75 g (5 tablespoons) butter
75 ml (1/3 cup) Guinness
75 ml (1/3 cup) double cream
2 tablespoons honey

Preheat the oven to 200°C (400°F). Line a 21 cm (8 inch) square brownie tin with parchment paper.
Put the dates, apricots, Guinness, water, whiskey and baking 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.

Using an electric mixer, cream the sugar and butter until light and fluffy. Gradually beat in the eggs.
Fold the flour, walnuts and the cooled date mixture into the egg mix and transfer to the prepared tin. Bake for 35 to 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 9 squares.

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.

What a yummy treat....