Guinness Chocolate Pudding Recipe
This indulgent dessert is a great shout if you’re looking for a sweet addition to your St Paddy’s Day festivities. Think Guinness, malted cream and dark chocolate… yum.
Serves 6 Total Time 35 mins
- 125g slightly salted butter, diced, plus extra melted for the moulds
- 2 tbsp cocoa powder
- 150g dark chocolate, broken into squares
- 75g light muscovado sugar
- 3 large eggs
- 90ml Guinness
- 1/2 tsp vanilla bean paste
- 50g plain flour
- 200ml double cream
- 2 tbsp icing sugar, sifted
- 1 tbsp malt extract, plus extra to serve
- Preheat the oven to 200°C/180°C fan/Gas Mark 6. Grease 6 heatproof glass or metal pudding moulds generously with melted butter and chill in the fridge for 10 mins. Brush again with melted butter, then dust with the cocoa powder, tipping out any excess. Chill on a baking tray until needed.
- In a heavy-based pan, very gently melt the diced butter and dark chocolate. Once melted, set aside to cool slightly. Meanwhile, in a large bowl, use electric beaters to beat the sugar, eggs, Guinness and vanilla paste for 6–7 mins or until thick.
- Fold the cooled chocolate mixture into the eggs, sift in the flour, then fold to combine. Carefully spoon the mixture into the moulds, so they’re about three quarters full. Bake for 8–9 mins until they’re set on the top but still have a good wobble.
- While the puddings bake, make the malted cream. Pour the double cream into a medium-sized bowl and beat with the icing sugar and malt extract until you reach soft peaks.
- Serve the puddings warm in their glass moulds, topped with malted cream and a drizzle of malt extract. If using metal moulds, use a palette knife to loosen the edges carefully, then tip the puddings onto plates before serving.
COOK’S TIP: These puddings can be made ahead of time, then kept in the fridge until you’re ready to cook and serve.