Self Saucing Guinness Chocolate Pudding
This dessert is a chocolate lovers dream, the pudding is moist, gooey, saucy and packed with flavor. Serve it warm with cream cheese whipped cream and sea salt flakes for the perfect St Patricks Day celebration recipe. Very simple to make and perfect for a crowd.
Equipment
- Large mixing bowl
- Whisk
- Rubber spatula
- Kettle (or pot to make water hot)
- 10 inch rectangle baking tray/10 inch skillet
- Electric beater for the whipped cream
Ingredients
Cake -
- 125 gm Flour
- 50 gm Cocoa powder
- ½ tsp Salt
- 1 tsp Baking powder
- 1 tsp espresso powder
- 150 gm Brown sugar
- 100 gm Dark Chocolate chunks/chips
- 80 gm Butter melted/browned
- 130 ml Guinness stout
- 1 tsp Vanilla
- 1 Egg
Chocolate Sauce -
- 30 gm Cocoa powder
- 100 gm Brown sugar
- 150 ml Hot water boiling hot
- 150 ml Guinness stout
- 1 tbsp Instant coffee powder
Cream cheese whipped cream -
- 240 ml whipping cream
- 60 g cream cheese
- 60 g icing sugar
- 1 tbsp vanilla
Instructions
- Preheat the oven to 170°C, boil the water.
- In a large mixing bowl add the brown sugar, flour, cocoa powder, baking powder and salt. Whisk until no lumps.
- Add the vanilla, Guinness, egg, melted butter and whisk together until no lumps. Add the dark chocolate into the batter and mix until distributed evenly.
- Transfer to the baking tray and set aside.
- To make the chocolate sauce mix all ingredients together until combined and pour over the batter in the baking tin.
- Bake for 28-30 mins until the top is risen, cracked, and dry and the sauce is bubbling on the sides. Remove and leave to cool for 10-15 mins before serving.
- To make the whipped cream, add all the ingredients into a mixing bowl and beat until stiff peaks. Serve it chilled with the warm pudding.
Notes
- Do not over bake this as the sauce will get absorbed into he pudding as it cools down and we want it saucy.
- You can use any stout for this recipe, you can also use a 0.0% stout to keep it alcohol free but still enjoy the flavor.