Hot porter puddings
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
Hot porter puddings
Like sticky toffee puddings, but with the complex flavours of porter beer – hops, coffee, cocoa, toast and vanilla – shining through
Serves: 6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
436Kcal
Fat
23gr
Saturates
13gr
Carbs
50gr
Sugars
41gr
Fibre
1gr
Protein
4gr
Salt
1.1gr
Ingredients
- 60g sultanas
- 330ml porter
- 150g soft butter
- 200g dark brown sugar
- 2 medium eggs
- ½ tsp fine sea salt
- ½ tsp vanilla bean paste or extract
- ¼ teaspoon ground nutmeg
- 75g self-raising flour
Step by step
Get ahead
Soak the sultanas and also reduce the porter ahead of time.
- Put the sultanas and 2 tablespoons of the porter in a small bowl, and leave to soak for 30 minutes. Put the rest of the porter in a small saucepan, and bring to a boil over a medium heat. Boil until it has reduced to about 2 tablespoons and looks syrupy.
- Preheat the oven to 180°C, fan 160°C, gas 4, and lightly grease 6 150ml ramekins or mini pudding basins. Cream together the butter and sugar until pale and fluffy. Beat in the eggs, one by one, followed by the salt, vanilla, nutmeg and flour. Add the syrupy reduced porter and the soaked sultanas, and stir to combine.
- Divide between the pots, place on a baking tray and bake for 25 minutes, until the puddings are risen and puffed, but still have a slightly gooey centre. Leave to cool for 5 minutes before serving, and don't worry if the centre sinks a little.
- Serve in the pots, or turn out, as you wish. Pour over cream to serve.
