Chocolate Stout Pudding Recipe

Oct 4, 2013 2:00 pm

You can have your stout and eat it too

chocolate stout pudding recipe
Photo: Lisa Cohen
Serve this rich, bittersweet chocolate stout pudding with a scoop of ice cream on top.
 

One of the great things about drinking at a real pub — gastro or otherwise — is that the food will be perfect for whatever's in your pint glass. That's why we're loving cookbook author Rachael Lane's Great Pub Food, a tome packed with all things beefy, cheesy, fried, salty and otherwise perfect for the bar-frequenter. When it's time for dessert, reach for the stout. This chocolate stout pudding recipe is no Snack Pack.

Reprinted with permission from Great Pub Food

Servings: 6

Ingredients

1 cup self-rising flour
1/3 cup caster (superfine) sugar
1/3 cup unsweetened cocoa powder
1/2 cup milk
1 3/4 ounces unsalted butter, melted
1 large egg, lightly beaten
1 3/4 ounces dark chocolate, coarsely grated
2/3 cup firmly packed dark brown sugar
1 1/2 cups stout beer
cream or ice cream, to serve
Directions: 
  1. Preheat the oven to 350°F. Lightly grease six 1 cup ovenproof ramekins. 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.
  2. Combine the remaining cocoa powder with the brown sugar and sprinkle over the top of the puddings. Combine the stout and 3/4 cup water in a small saucepan and bring to the boil over high heat. Pour over the pudding batter.
  3. 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.

More chocolate dessert recipes on Food Republic:

Level of Difficulty: 
Moderate
Prep Time: 
30 minutes
Cooking Time: 
45 minutes
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.