> Recipes > Beer

Black treacle and chocolate porter pudding with porter custard

Black treacle and chocolate porter pudding with porter custard

PT1H

Why not try?

1
To begin, reduce the chocolate porter - this will later be used for the custard. Add the beer to a pan, bring to the boil and reduce by half. Set aside until needed
  • 600ml of chocolate porter
2
Preheat the oven to 170°C/gas mark 3.5
3
To make the sponge, sieve the plain flour, cocoa powder, baking powder and bicarbonate of soda together into a mixing bowl. Add the eggs to a separate bowl, then whisk in the beer, oil, treacle, and finally the sugar. Whisk together then whisk the wet ingredients into the dry ingredients until smooth
  • 175g of plain flour
  • 50g of cocoa powder
  • 1 tsp baking powder, heaped
  • 1 tsp bicarbonate of soda, heaped
  • 2 eggs
  • 150ml of rapeseed oil
  • 2 tbsp of black treacle
  • 75g of caster sugar
  • 150ml of chocolate porter, plus extra to brush on the puddings after cooking
4
Thoroughly grease 8 individual dariole moulds and place a circle of parchment paper in the base of each one - this will make removing the sponges from the moulds easier later
  • butter for greasing
5
Fill each mould halfway with the sponge mix and bake for 15 minutes, until cooked through. Remove from the oven and allow to cool slightly in the moulds
6
Once cool, slice in half lengthways with a sharp knife and brush a little beer over the puddings to keep them moist
7
To make the custard, add the reserved reduced porter and double cream to a pan and bring to the boil. Meanwhile, whisk together the sugar and egg yolks in a heatproof bowl until pale and smooth
  • 300ml of double cream, at room temperature
  • 5 egg yolks
  • 50g of caster sugar
8
Gradually pour the boiling cream and beer mixture to the eggs, whisking continuously until smooth. Return the custard to the pan and heat, stirring occasionally with a spatula, until the mixture reaches 80°C. If you don't have a thermometer, drag your finger across the back of the spatula, it is ready if the custard will be thick enough to stay in place. Do not overheat, or the custard will scramble
9
Pass through a fine sieve and spoon some of the custard onto each plate. Arrange the sponge halves over the custard, add four Griottine cherries to each plate, topping each one with micro cress. Serve with a little more custard on the side
  • 32 Griottine cherries
  • micro cress

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Chocolate porter and treacle pudding

Chocolate porter custard

To serve

Comments ()

Black treacle and chocolate porter pudding with porter custard

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...