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Nutrition: per serving

  • kcal729
  • fat56g
  • saturates33g
  • carbs41g
  • sugars35g
  • fibre5g
  • protein10g
  • salt0.2g

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.

Recipe from Good Food magazine, March 2019

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Comments, questions and tips (9)

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Overall rating

A star rating of 3.9 out of 5.14 ratings

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ann.barnett

I have made this for two groups of people - scraped dishes both times! I did beat the eggs and sugar for quite a long time so the volume was more than doubled and the puddings were very light and very large!

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rachelbayleyYkuupBsS

question

Would it be OK to make these in advance and freeze them?

tylermills26

nope

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