THE PROOF OF THE PUD­DING IS IN THE EAT­ING

Better Homes and Gardens (Australia) - - Winter Desserts -

CHOCO­LATE STOUT PUD­DINGS

Prepa­ra­tion time 25 mins plus 1 hour chilling Cook­ing time 20 mins Serves 4

200g dark choco­late (70% co­coa),

roughly chopped

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?

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