Chocolate stout puddings

INGREDIENTS

150g self-raising flour

75g caster sugar

50g unsweetened cocoa powder

125ml milk

50g unsalted butter, melted

1 large egg, lightly beaten

50g dark chocolate, coarsely grated

150g firmly packed dark brown sugar

375ml stout beer

cream or ice cream, to serve

METHOD

Preheat the oven to 180°C. Lightly grease six 1 cup ovenproof ramekins.

Sift the flour, caster sugar and half of the cocoa powder together into a medium-sized bowl. Add the milk, melted butter and egg and mix well. Add the chocolate and stir to combine. Spoon the batter into the prepared ramekins.

Combine the remaining cocoa powder with the brown sugar and sprinkle over the top of the puddings.

Combine the stout and 3/4 cup water in a small saucepan and bring to the boil over high heat. Pour over the pudding batter.

Place the ramekins in a baking tray and pour enough boiling water into the tray to come halfway up the sides of the ramekins. Bake in the oven for 15–20 minutes, or until risen and firm to the touch.

Serve hot with cream or ice cream.

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