Molten dark chocolate and stout pudding
Prep time: 20 minsTotal time: 
Molten dark chocolate and stout pudding
Prep time: 20 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- 90g unsalted butter, plus extra to grease
- 225g self-raising flour
- 60g cocoa powder, plus 1 tbsp
- 125g caster sugar
- ½ tsp fine salt
- 75ml stout (we used Guinness), plus 1 tbsp
- 110ml whole milk
- 3 medium eggs
- 100g dark chocolate (we used 70% cocoa), chopped
- 175g light brown soft sugar
- vanilla ice cream or double cream, to serve
Step by step
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Melt the butter in a small pan, then pour into a bowl to cool for 5-10 minutes.
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Meanwhile, grease a 2-litre oven dish (about 22cm x 18cm x 6cm) and preheat the oven to 180°C, fan 160°C, gas 4. Sift the flour, 60g cocoa powder and the baking powder into a large mixing bowl. Stir in the caster sugar and salt until combined.
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Bring a kettle of water to the boil. Whisk together the cooled butter, 75ml stout, the milk and eggs until combined. Pour into the bowl of dry ingredients and mix to a smooth, thick batter. Stir in the chopped dark chocolate and scrape into the greased dish, levelling the top.
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In a heatproof jug, mix together 250ml just-boiled water, the brown sugar and 1 tablespoon each of cocoa powder and stout, until dissolved. Pour all over the sponge mixture, as evenly as possible, then bake for 35 minutes or until well-risen and a brownie-like crust has formed on top. Leave to stand for 5 minutes, then serve, revealing the molten chocolate sauce underneath. Enjoy with vanilla ice cream or double cream.
