These gorgeous Irish stout puds are an indulgent treat – and perfect for St Patrick’s Day on 17 March.
100g softened butter , plus extra for greasing
175g light brown soft sugar
100g self-raising flour
50g ground almonds
½ tsp bicarbonate of soda
5 tbsp cocoa , plus a little extra for decorating
150ml Irish stout
For the cream
200ml double cream
25g icing sugar
splash champagne (optional)
Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 6 dariole moulds with baking parchment. Put the butter, sugar, egg, flour, ground almonds, bicarbonate, cocoa and stout in a mixing bowl. Beat together until lump-free. Divide between the tins then bake for 20-25 mins until risen and a skewer poked in comes out clean. Cool for 15 mins, then remove from tins and cool completely – the same way up they baked, don’t turn upside-down.
Whip cream with the icing sugar and splash of Champagne, if using, until thick. Spoon a dollop onto the top of each cake and dust with a touch of cocoa. Serve with glasses of Champagne or Black Velvets for pudding.