Chocolate stout self-saucing pudding
This chocolate self-saucing pudding is quick and easy to put together and has a grown-up, bitter edge, thanks to the stout’s malty flavour
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 150g salted butter , softened
- 150g golden caster sugar
- 2eggs
- 4tbsp cocoa powder
- 300ml stout
- 1tsp vanilla extract
- 250g self-raising flour
- 1tsp baking powder
- 175g soft light brown sugar
- double cream , to serve
Instructions
Step 1
Heat the oven to 180C/160C fan/gas 4. Using electric beaters, beat together the butter and caster sugar in a large bowl for about 4-5 mins, until light and fluffy. Add the eggs and 2 tbsp cocoa powder and whisk until incorporated.Step 2
Pour in 150ml of the stout and the vanilla extract, and whisk again to combine. Fold in the flour and baking powder until no dry pockets remain. Pour the cake mixture into a 30cm rectangular tin or baking dish.Step 3
Put the brown sugar and remaining cocoa powder into a large jug and whisk to combine. Gradually pour over the rest of the stout plus 150ml boiling water, whisking all the while, until you have a smooth mixture. Pour this over the cake and bake for 35-40 mins, until risen and puffy.Step 4
Leave to sit for 5 mins before scooping out portions and serving topped with double cream.