Irish Stout & Chocolate Melting Middles: St Patrick's Day recipe

Published Saturday, Mar 15 2014, 07:00 GMT  |  By  |  Add comment
What's better than chocolate pudding? Chocolate pudding with a dash of stout, of course!

This yummy recipe for Irish stout and chocolate melting middles is simply divine. Gooey melted chocolate and a touch of rich stout make for the perfect pairing in this fantastic dessert. An ideal recipe to help you get into the spirit this St Patrick's Day.

Chocolate melting middles

© Kerrygold


  • 75g (3oz) softened Kerrygold butter, plus extra for greasing
  • 100g (4oz) plain chocolate, broken into pieces
  • 2 egg yolks
  • 2 whole eggs
  • 45g (1 1/2oz) dark brown sugar
  • 45ml (3 tbsp) Irish stout
  • 45g (1 1/2oz) plain flour
  • Icing sugar, for dusting


1 Use a little butter to grease 4 individual pudding basins or large ramekin dishes.

2 Put the butter and chocolate into a large heatproof bowl, then sit the bowl over a saucepan of gently simmering water until the butter and chocolate melt, stirring occasionally. Take care that the mixture doesn’t become too hot.

3 Remove the bowl from the pan and whisk in the egg yolks. Set aside to cool slightly.

4 Meanwhile, whisk the eggs, sugar and Irish stout in a large bowl using a hand-held electric mixer on high speed for 4-5 minutes, until very light and thick.

5 Sift in the flour and fold it in gently using a large metal spoon. Add the cooled chocolate mixture and fold in.

6 Share between the pudding basins or ramekins so that they are 3⁄4 full. Chill for about 30 minutes. Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Bake the puddings for 7-8 minutes.

7 Run a knife around the rims to loosen the puddings, then carefully turn out onto serving plates. Serve, dusted with icing sugar.

Prep Time

15 minutes

Cook Time

8 minutes

Nutrition Information

Serves 4

Love chocolate? Try these other tasty recipes:
Chocolate Bread & Butter Pudding
Ginger & Chocolate Fondant Puddings
Gluten Free Chocolate Pudding
Chocolate & Raspberry Tart