Warm chocolate and stout pudding

(this amount makes 10 individual small puddings)

300g bitter chocolate
300g softened butter
200ml Cascade Stout
5 whole eggs
5 egg yolks
150g castor sugar
150g plain flour
Cocoa for dusting
Clotted cream (or whipped cream to taste)

Melt together the butter and chocolate in a pan over simmering water. Meanwhile whisk together the egg yolks, whole eggs, stout and sugar until soft ribbons appear when you lift the whisk.

Pre-heat fan-forced oven to 220°C. Grease and flour 10 small (125ml or 1/2 cup) pudding moulds. Carefully combine the melted chocolate mix and the egg mix. Finally sift in the plain flour, fold in carefully and spoon into the moulds.

Bake for exactly 8 minutes. If using a non fan-forced oven extend cooking time to 12 minutes. The puddings must be rested for 2 minutes before serving to allow them to ‘relax’ before unmoulding them. This can be tricky! Dust well with cocoa powder and serve immediately.

The centres should still be molten and so will ‘self-sauce’. If you prefer to make the dessert in one batch, turn the mixture into a greased and floured ovenproof serving dish and bake for about 20 minutes. Don’t try to turn it out, just dust with cocoa and serve it at table for people to help themselves.

Clotted cream Place 250ml cream in an earthenware dish overnight in your oven with only the pilot light on. The next morning transfer the cream to the fridge — by then it should have set firm. The cream should not be whisked as it will break down. Kept refrigerated the cream should last up to three days.

Recipe from The Dining Room, Peppermint Bay, 3435 Channel Highway, Woodbridge