Molten dark chocolate and stout pudding
Prep time: 20 minsTotal time: 
Molten dark chocolate and stout pudding
Prep time: 20 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
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.
