Chocolate Pudding with Liquorice Stout Recipe | Great Newsome Brewery
An astoundingly rich and luxurious chocolate pudding, sure to put a smile on some faces!
Bonus point: It’s dead-simple to make!
For 8 servings:
- 150g Plain Flour
- 2 tsp Baking Powder
- ½ tsp Bicarbonate of Soda
- 200g Caster Sugar
- 50g Cocoa Powder
- Pinch of Salt
- 125ml Milk
- 1 tsp Vanilla Essence
- 60ml Vegetable Oil
- 100g Soft, Dark Brown Sugar
- 235ml Liquorice Lads Stout
- Small knob of butter for greasing
- Preheat the oven to 180C/160C fan/Gas mark 4.
- Grease a 2-litre shallow pudding dish with the knob of butter.
- Sieve flour, baking powder, bicarbonate of soda, the salt and half of the cocoa powder into a large bowl. Mix in the caster sugar.
- Whisk milk, vanilla essence and oil together in a measuring jug and pour onto the dry ingredients. Mix with a wooden spoon or whisk to make a thick batter, then spoon into the buttered pudding dish.
- Combine the brown sugar and remaining cocoa powder in another bowl, all whilst making sure there are no lumps. Sprinkle the mixture over the cake batter.
- Add the Liquorice Lads Stout to a pan and warm through. Then, pour over the cake batter.
- Put into the oven for 35 minutes. The top of the chocolate pudding will have set into a firm sponge, whilst the bottom will contain a delicious chocolate and liquorice sauce.
Tips (Making the best Chocolate Pudding!)
- Want an even tastier chocolate pudding? Stick it in the fridge for 24 hours once it’s cooled down (you’ll thank me later).
- Serve with ice cream, cream, or some lovely homemade custard.
- If you don’t have any of our award-winning Liquorice Lads Stout on hand (and really, who doesn’t?), feel free to substitute in Jem’s Stout or Lazy Wind!
Recipe by Doreen Hodgson