THE PROOF OF THE PUDDING IS IN THE EATING
CHOCOLATE STOUT PUDDINGS
Preparation time 25 mins plus 1 hour chilling Cooking time 20 mins Serves 4
200g dark chocolate (70% cocoa),
150g unsalted butter, plus
extra for greasing Sea-salt flakes
3 free-range eggs
90g raw caster sugar
90ml stout (such as Guinness) Double thick cream or dollop
cream, to serve
STEP 1 Put chocolate, butter and a generous pinch of salt in a heatproof bowl. Set over a small pan of just-simmering water and stir until melted. Remove from heat and leave to cool a little.
STEP 2 Grease four 9 x 5cm ramekins. Put eggs and sugar in a large mixing bowl and beat, with an electric hand mixer, until pale, almost doubled in volume and thick enough to leave a trail when mixer is lifted up. Gently fold in melted chocolate and stout. Spoon mixture into prepared ramekins, then chill for 1 hour.
STEP 3 Preheat oven to 180°C fan-forced (200°C conventional) and put an oven tray on top shelf to heat up. Place ramekins on hot tray and bake for 18 minutes. Remove from oven and stand for 1 minute, then serve with a dollop of cream.
CHOCOLATE STOUT PUDDINGS Give everyone at the table their own dessert to devour with these mini puds. And if you have enough ramekins, you can make as many as you need. Seconds, anyone?