CHOCOLATE STOUT PUDDING
Dark chocolate. Dark beer. It's a pairing made in heaven. This rich combination brings to mind wood grained bars, stained with the rings of many a pint, and laughter.
Serves 6
1 cup (150 g/5 oz) self-rising flour 1/3 cup (75 g/2 1/2 oz) caster (superfine) sugar 1/3 cup (50 g/1 3/4 oz) unsweetened cocoa powder 1/2 cup (125 ml/4 fl oz) milk 50 g (1 3/4 oz) unsalted butter, melted 1 large egg, lightly beaten 50 g (1 3/4 oz) dark chocolate, coarsely grated 2/3 cup firmly packed (150 g/5 oz) dark brown sugar 1-1/2 cups (375 ml/12 1/2 fl oz) stout beer cream or ice cream, to serve
Excerpted with permission from Great Pub Food: Make Home Your New Local.
Step 1
Preheat the oven to 180°C (350°F/Gas 4). Lightly grease six 1 cup (250 ml/8 1/2 fl oz) ovenproof ramekins.
Step 2
Sift the flour, caster sugar and half of the cocoa powder together into a medium-sized bowl. Add the milk, melted butter and egg and mix well. Add the chocolate and stir to combine. Spoon the batter into the prepared ramekins.
Step 3
Combine the remaining cocoa powder with the brown sugar and sprinkle over the top of the puddings.
Step 4
Combine the stout and 3/4 cup (180 ml/6 fl oz) water in a small saucepan and bring to the boil over high heat. Pour over the pudding batter.
Place the ramekins in a baking tray and pour enough boiling water into the tray to come halfway up the sides of the ramekins. Bake in the oven for 15–20 minutes, or until risen and firm to the touch. Serve hot with cream or ice cream.
Step 5
This recipe is excerpted with permission from Great Pub Food: Make Home Your New Local by Rachael Lane and published by Hardie Grant Books.
