Directions
- Brush 6 ramekins with butter and pre-heat oven to 200ºC.
- 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
- 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.
- Pour the mixture into the ramekins leaving about ½ inch from the top. Chill them for 1 hour in the fridge.
- Once chilled, bake in the hot oven for 18-19 minutes until risen.
- In the meantime, make the caramel sauce.
- 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
- Pour the cream mixture carefully into the sugar mix and stir to combine. Add the butter.
- Continue cooking the caramel until it’s thickened for about 8 minutes.
- Remove and let cool. It will thicken more as it cools.
- Remove the puddings from the oven, serve with whipped cream and caramel. Enjoy hot!!