Guinness Chocolate Puddings
Indulgent, slightly boozy chocolate puddings. Perfect for St Patrick’s Day on March 17th
Preparation time: 25 mins
Cooking time: 18 mins
Add 1 hr chilling time.
Serves 4
Ingredients
150g unsalted butter, plus extra for the ramekins
200g dark chocolate (70% cocoa), roughly chopped.
90g golden caster sugar
3 large eggs
90ml Guinness
Good quality vanilla, chocolate or salted caramel ice cream to serve.
Method
Butter four 9 x 5cm ramekins and put away to chill.
Place the butter, chocolate and a generous pinch of salt into a heatproof bowl. Set over a small pan of barely-simmering water and stir until melted, then remove from the heat and leave to cool a little.
Place the sugar and eggs into a large mixing bowl and beat with an electric whisk until pale, doubled in volume and thick enough to leave a trail. Gently fold in the melted chocolate and the Guinness.
Spoon the mixture into the ramekins, then chill in the fridge for 1 hr. In the meantime, place a baking tray on the top shelf of the oven and preheat to 200C/180C fan/gas 6.
Place the chilled ramekins on the hot baking tray and bake for 18 mins. Remove from the oven and leave to stand for a minute. The centres will sink a little. Pop a scoop of ice cream into the hollow and serve.