Guinness Chocolate Pudding
from the kitchen of Sharmagne Leland-St. John
10 tablespoons unsalted butter, plus a bit extra to grease the ramekins
8 ounces dark chocolate
3 ounces golden caster sugar
A pinch of salt
3 large eggs
½ cup Guinness stout
Clotted cream or thick double cream for topping (see alternative below)
Butter four dessert size ramekins and set aside.
Place the butter, chocolate and a generous pinch of salt into the top of a
double boiler. Place the top over 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
mixer until pale and almost doubled in volume and thick enough to leave a
trough when the beaters are lifted out.
Gently fold in the melted chocolate and the Guinness. Spoon the mixture into
the greased ramekins, then chill in the refrigerator for 1 hour.
Heat oven to 400º F. and put a baking tray on the top shelf to heat up.
Place the ramekins on the hot baking tray and bake for 18 minutes. Remove
from the oven and let stand for a minute, then serve with a dollop of clotted
1 cup double cream
1 tablespoon whisky
1 teaspoon confectioner's sugar
Pour the cream, the whisky and icing sugar inot a large mixing bowl. Whip
until the cream holds its shape. Serve atop the pudding.