Guinness Chocolate Pudding

You don’t need to paint the walls with shamrocks but there are a few things you can do to bring a little Irish charm to your restaurant or cafe. It could be a St Patrick’s Day playlist, a green-coloured cocktail, an offer on Guinness, or even a special menu for the day with some Irish classics.

INGREDIENTS

Serves 4

200g dark chocolate (at least 70% cocoa), roughly chopped
150g unsalted butter, plus extra for the ramekins
90g golden caster sugar
3 large eggs
90ml Guinness or a similar stout
Clotted cream or thick double cream, to serve (optional)

METHOD

Butter four 9 x 5cm ramekins and set aside.
In a heatproof bowl, add the butter, chocolate, and a generous pinch of salt.
Set over a small pan of simmering water and stir until melted, then remove from the heat and set aside to cool a little.
Place the sugar and eggs in a large mixing bowl, and beat with an electric whisk until pale. They should almost double in volume.
Gently fold in the melted chocolate and the Guinness.
Spoon the mixture into the ramekins, then chill in the fridge for 1 hr.
Heat oven to 200C/180C fan/gas 6 and put a baking tray on the top shelf to heat up.
Place the ramekins on the hot baking tray and bake for 18 minutes.
Remove from the oven and leave to stand for a minute.
Serve with a spoonful of cream – you could whisk in a little Irish Whiskey, if you like, as well as a sprig of fresh mint. Strawberries / fresh fruit optional.