Adam Gray enhances a classic treacle and chocolate pudding with chocolate porter, adding a luxurious richness and depth of flavour. A custard made from reduced porter and a few Griottine cherries sets the dessert off to perfection.
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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
Preheat the oven to 170°C/gas mark 3.5
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
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
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
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
Once cool, slice in half lengthways with a sharp knife and brush a little beer over the puddings to keep them moist
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
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
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
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