Best Chocolate And Stout Pudding Recipes

STEAMED CHOCOLATE, STOUT & PRUNE PUDDING

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.

CHOCOLATE STOUT CAKES

Steps:

• Preheat oven to 325 degrees F.
• Bring the Stout, cream, and 1/2 cup sugar, to a simmer in a medium saucepan, stirring until the sugar dissolves. Remove from the heat. Add 1 cup chocolate chips and whisk until melted and smooth. Set aside to cool.
• Whisk the eggs and vanilla in large bowl to blend. Gradually whisk in the cooled chocolate mixture.
• Add the bread cubes and the remaining chocolate chips to the custard, and toss to coat. Transfer to 1 1/2-quart-capacity shallow round, square or oval baking dish that you have greased with butter or oil. The batter will come close to the top of the pan. Sprinkle 2 tablespoons sugar over top.
• Bake until the custard thickens and the center is just set, about 50 to 60 minutes.
• Serve warm, cut a circle using a round biscuit cutter. Garnish with partially whipped whipping cream, lightly sweetened with sugar.

CHOCOLATE STOUT PUDDING

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.