Indulgent Guinness chocolate pudding


☘️ Happy St Patrick’s Day! ☘️ This year to celebrate, we would like to tempt you with this indulgent, creamy, dark chocolate pudding with a twist…Guinness stout!


125g slightly salted butter, diced, plus extra melted for the moulds

2 tbsp cocoa powder

150g dark chocolate, broken into squares

75g light muscovado sugar

3 large eggs

90ml Guinness

½ tsp vanilla bean paste

50g plain flour

200ml double cream

2 tbsp icing sugar, sifted

1 tbsp malt extract, plus extra to serve




  1. Preheat oven to 200°C/180°C fan/gas 6. Grease 6 heatproof pudding moulds generously with melted butter and chill in the fridge for 10 mins. Brush again with melted butter, then dust with the cocoa powder, tipping out any excess. Chill on a baking tray until needed.
  2. In a heavy-based pan, very gently melt the diced butter and dark chocolate. Once melted, set aside to cool slightly. Meanwhile, in a large bowl, use electric beaters to beat the sugar, eggs, Guinness and vanilla paste for 6-7 mins or until thick.
  3. Fold the cooled chocolate mixture into the eggs, sift in the flour, then fold to combine. Carefully spoon the mixture into the moulds, so they’re about three-quarters full. Bake for 8-9 mins until they’re set on the top but still have a good wobble.
  4. While the puddings bake, make the malted cream. Pour the double cream into a medium-sized bowl and beat with the icing sugar and malt extract until you reach soft peaks.
  5. Serve the puddings warm – either in their moulds or use a palette knife to carefully loosen the edges to release – topped with malted cream and a drizzle of malt extract. Enjoy!


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