Warm Guinness chocolate puddings
By OcadoLife
Published on 01 December 2021
Top with a dollop of malted cream and a drizzle of malt extract. Time and servings
30 minsTotal time
6Servings
15 minsPrep time
15 minsCooking time
Ingredients
- 125 g of slightly salted butter, diced, plus extra melted for the moulds
- 2 tbsp of cocoa powder
- 150 g of dark chocolate, broken into squares
- 75 g of light muscovado sugar
- 3 large eggs
- 90 ml of guinness
- 0.5 tsp of vanilla bean paste
- 50 g of plain flour
- 200 ml of double cream
- 2 tbsp of icing sugar, sifted
- 1 tbsp of malt extract, plus extra to serve
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. Grease 6 heatproof 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.Step 2
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.Step 3
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.Step 4
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.Step 5
Serve the puddings warm – either in their moulds or use a palette knife to carefully loosen the edges to release – topped with malted cream and a drizzle of malt extract.