STEAMED CHOCOLATE, STOUT & PRUNE PUDDING
A dark and fruity stout brings out the flavour of dark chocolate in Diana Henry's simple steamed pudding. Pour on our decadent chocolate sauce and enjoy
Provided by Diana Henry
Categories Dessert
Time 2h20m
Number Of Ingredients 16
Steps:
- Put the prunes in a dish with the stout and leave to soak overnight. The next day, strain and reserve the stout, and set the prunes aside.
- Butter a 1.5-litre pudding basin really well. Sift the cocoa powder together with the flour, bicarb and baking powder. Beat the butter and sugar together until fluffy, then gradually add the eggs, a little at a time, beating well after each addition. Fold in the sifted ingredients, alternating with the reserved stout, followed by all the walnuts, the dark chocolate and soaked prunes. Scrape the batter into the prepared basin.
- Put a piece of baking parchment on top of a sheet of foil (both large enough to cover the top of the basin). Fold a pleat along the middle, then place, parchment-side down, on top of the pudding, with the pleat across the centre. Tie firmly in place with string, using the string to make a handle. Trim the excess parchment and foil.
- Put the pudding in a large saucepan with a lid, then pour in enough boiling water to come one-third of the way up the side of the basin. Bring the water to a simmer, cover the pan and steam the pudding for 1¾ hrs, making sure that the pan doesn't boil dry. Leave to sit for 10 mins.
- For the sauce, put the chocolate in a bowl. Pour the cream, stout and sugar into a heavy-bottomed saucepan and heat gently, stirring until the sugar has dissolved and the mixture is hot, then pour over the chocolate. Leave to sit for 2 mins or so. Stir until smooth.
- To turn the pudding out, run a knife around the edge of the basin. Set a serving plate on top of the pudding, invert, give it a bit of a shake and it should slide out. Pour some of the chocolate sauce over the top and offer the rest in a jug, with some crème fraîche or whipped cream on the side.
Nutrition Facts : Calories 676 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 56 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
CHOCOLATE STOUT PUDDING
This Chocolate Stout Pudding recipe is luscious, rich, decadent and sinful. It can be made with several different styles of stout (see Cooking Beer Suggestions below) to customize it for the time of year and theme of your dinner.
Provided by Sean Z. Paxton
Categories Chocolate Comfort Dessert Sunday Supper
Yield 6 guests
Number Of Ingredients 9
Steps:
- In a medium sized pot, add the cornstarch, sugar and brown sugar (to give the slight molasses undertone to the finish pudding, further enhancing the stouts flavor profile) and mix together with a whisk until all the dry ingredients are blended. Place the pot over medium heat.
- Pour in the stout (or other beer style), cream, and milk into the pot, mixing until the sugar dissolves. Continue to whisk slowly until the mixture starts to thicken, about 12 - 15 minutes and a Thermapen Instant Thermometer registers at least 175°F | 79°C. The pudding will thicken and leave a trace line from the whisks wires and the mixture is stirred. Remove from the bowl from the heat.
- Chop the chocolate into small pieces (to increase the surface area and speed up the melting) and add it to the pot, along with the vanilla extract. Whisk the pudding until the chocolate is fully melted and the mixture is silky smooth. Now is a good time to taste the pudding.
- Pour the pudding into either individual serving cups/ramekins/half pint glasses or a large serving dish. Cover the dishes/dish with plastic wrap, pressing the wrap directly onto the surface, to prevent a crust from forming. Refrigerate the pudding for at least 4 hours or until fully chilled and the pudding is set. This pudding can be made up to 3 days in advance.
Nutrition Facts : ServingSize 1 serving, Calories 240 kcal, Fat 17 g, SaturatedFat 10 g, Carbohydrate 28 g, Sugar 19 g, Protein 1 g, Cholesterol 58 mg, Sodium 194 mg
CHOCOLATE GUINNESS GOODNESS
Provided by Shane Coffey
Categories Beer Milk/Cream Chocolate Dairy Egg Dessert St. Patrick's Day Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- In large nonreactive mixing bowl, whisk together egg yolks and sugar.
- Open can of Guinness and slowly pour into 4-cup measuring cup, pouring down side of cup to reduce foaming. Pour half of Guinness (about 7/8 cup) into heavy-bottomed 3-quart saucepan. Add 2 1/4 cups cream and whisk to combine. Set over medium heat and heat, whisking occasionally, until bubbles just begin to form at edges. Remove from heat, add chocolate, and whisk until smooth.
- Slowly pour hot chocolate mixture into eggs, whisking constantly to prevent curdling. Return mixture to saucepan and set over moderately low heat. Cook, whisking constantly, until mixture thickens and coats back of spoon, about 15 minutes. (Pudding will look separated.) Pour into blender and blend on high for 1 minute. Divide pudding among glasses, leaving at least 1 inch of space at top of each. Cover with plastic wrap and refrigerate until chilled and set.
- Meanwhile, pour remaining Guinness into small saucepan and bring to boil over medium heat. Reduce heat to moderately low and simmer, uncovered, until reduced to 1 tablespoon, about 20 minutes. Pour syrup into small bowl and let cool.
- Beat remaining cream until soft peaks form. Add Guinness syrup and beat until combined. Divide cream among 6 glasses of pudding and serve.
GUINNESS CHOCOLATE PUDDINGS
Bake our indulgently boozy chocolate puddings with just five ingredients. Perfect for a dinner party if you're celebrating on St Patrick's Day - or at any time of year
Provided by Esther Clark
Categories Dessert
Time 43m
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 729 calories, Fat 56 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 35 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.2 milligram of sodium
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