Molten dark chocolate and stout pudding

Ingredients

• 90 g unsalted butter, plus extra to grease
• 225 g self-raising flour
• 60 g cocoa powder, plus 1 tbsp
• 125 g caster sugar
• 1/2 tsp fine salt
• 75 ml stout (we used Guinness), plus 1 tbsp
• 110 ml whole milk
• 3 medium eggs
• 100 g dark chocolate (we used 70% cocoa), chopped
• 175 g light brown soft sugar
• vanilla ice cream or double cream, to serve

Instructions

1. 1

   Melt the butter in a small pan, then pour into a bowl to cool for 5-10 minutes.

2. 2

   Meanwhile, grease a 2-litre oven dish (about 22cm x 18cm x 6cm) and preheat the oven to 180°C, fan 160°C, gas 4. Sift the flour, 60g cocoa powder and the baking powder into a large mixing bowl. Stir in the caster sugar and salt until combined.

3. 3

   Bring a kettle of water to the boil. Whisk together the cooled butter, 75ml stout, the milk and eggs until combined. Pour into the bowl of dry ingredients and mix to a smooth, thick batter. Stir in the chopped dark chocolate and scrape into the greased dish, levelling the top.

4. 4

   In a heatproof jug, mix together 250ml just-boiled water, the brown sugar and 1 tablespoon each of cocoa powder and stout, until dissolved. Pour all over the sponge mixture, as evenly as possible, then bake for 35 minutes or until well-risen and a brownie-like crust has formed on top. Leave to stand for 5 minutes, then serve, revealing the molten chocolate sauce underneath. Enjoy with vanilla ice cream or double cream.