Creamed goat's cheese & roast beetroot salad
Combine creamy goat's cheese, crisp apple and earthy beetroot for a simple salad that's bursting with flavour and colour – and it looks impressive plated up
Guinness chocolate puddings
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr chilling
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 150g unsalted butter, plus extra for the ramekins
- 200g dark chocolate (70% cocoa), roughly chopped
- 90g golden caster sugar
- 3 large eggs
- 90ml Guinness
- clotted cream or thick double cream, to serve (optional)
Method
- STEP 1
Butter four 9 x 5cm ramekins and set aside. Tip the butter, chocolate and a generous pinch of salt into a heatproof bowl. Set over a small pan of just-simmering water and stir until melted, then remove from the heat and leave to cool a little.
- STEP 2
Put the sugar and eggs in a large mixing bowl and beat with an electric whisk until pale, almost doubled in volume and thick enough to leave a trail when the beaters are lifted up. Gently fold in the melted chocolate and the Guinness. Spoon the mixture into the ramekins, then chill in the fridge for 1 hr. Heat oven to 200C/180C fan/gas 6 and put a baking tray on the top shelf to heat up.
- STEP 3
Place the ramekins on the hot baking tray and bake for 18 mins. Remove from the oven and leave to stand for a minute, then serve with a dollop of cream, if you like.
