Pouring hot water all over this cake may feel wrong... but trust us, it's a foolproof way to get that velvety sauce at the base of the pud.
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Yields:
6
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Ingredients
75 g unsalted butter, melted, plus extra for greasing
125 ml Guinness
2 large eggs
1 tsp. vanilla paste
50 g self-raising flour
30 g cocoa powder, plus 1tbsp
150 g dark brown sugar
Vanilla ice cream, to serve
Directions
Step 1Preheat the oven to 200°C (180°C fan) mark 6. Generously grease a rectangle dish, approximately 23x15cm.
Step 2Whisk together the melted butter, Guinness, eggs and vanilla. In a separate bowl, mix together the flour, 30g cocoa powder and 100g of the sugar. Pour the wet ingredients into the dry and whisk until smooth and glossy.
Step 3In another small bowl, mix the remaining sugar with the 1tbsp cocoa powder. Pour the batter into the prepared dish and sprinkle the surface
Step 4Pour 160ml just-boiled water into a jug. Hold a dessert spoon upside down over the pudding and carefully pour the water onto it, pouring it evenly all over. Bake in the oven for 20-25min until the top is springy and the pudding has puffed up. Allow to cool for 5min before serving with the ice cream.
GH TIP
This recipe will also work with 0% Guinness or stout.
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Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!
