Guinness chocolate puddings

• unsalted butter↗150g g

  plus extra for the ramekins

• dark chocolate↗200g g

  (70% cocoa), roughly chopped

• golden caster sugar↗90g g
• large eggs↗3
• Guinness↗90ml ml
• clotted cream↗

  or thick double cream, to serve (optional)

Step-by-step instructions

1. 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.

2. 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.

3. 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.