Chocolate Stout Self-Saucing Pudding Recipe | olivemagazine

Baking dish with chocolate stout self saucing pudding in two bowls on the side

150g salted butter
softened
150g golden caster sugar
2 eggs
4 tbsp cocoa powder
300ml stout
1 tsp vanilla extract
250g self-raising flour
1 tsp baking powder
175g soft light brown sugar
double cream
to serve

Method

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.

Helena Busiakiewicz