Warm Chocolate Stout Puddings

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  1. Brush 6 ramekins with butter and pre-heat oven to 200ºC. 
  2. Melt the butter, chocolate and a pinch of salt together in a bowl over a bain-marie into a smooth chocolate sauce. Then set aside to cool
  3. Meanwhile, whip the sugar and eggs together until very light airy and frothy.  Pour the chocolate mixture and the stout into the eggs and fold to combine. 
  4. Pour the mixture into the ramekins leaving about ½ inch from the top.  Chill them for 1 hour in the fridge. 
  5. Once chilled, bake in the hot oven for 18-19 minutes until risen. 
  6. In the meantime, make the caramel sauce. 
  7. Add the sugar and half of the stout into a pot. Cook the sugar and stout until golden and bubbling. In a separate bowl mix together the remaining stout and heavy cream together
  8. Pour the cream mixture carefully into the sugar mix and stir to combine.  Add the butter. 
  9. Continue cooking the caramel until it’s thickened for about 8 minutes. 
  10. Remove and let cool.  It will thicken more as it cools.
  11. Remove the puddings from the oven, serve with whipped cream and caramel. Enjoy hot!!