CHOCOLATE AND STOUT PUDDING
An absolutely delicious pudding recipe, a real success in our restaurant for St Patrick's day. One note, we were going to use Guinness but it is not vegetarian as it is fined with isinglass. We used a vegetarian stout available from Sainsbury's, called Titanic. As served at Canteen on Clifton Street, Cardiff.
Provided by u414451
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Moderately Easy Version - Boil 250 ml stout until reduced by one-third, add the cream and vanilla pod and scald.
- Whisk together the egg yolks with 150 g of sugar until pale, then whisk in the scalded cream and stout mixture to the yolks. Return to the pan and heat gently until thickened. The mixture should coat the back of a spoon.
- Melt the chocolate and whisk in to the custard. This chocolate custard can be poured into glasses and refrigerated until set.
- Take the other 250 ml of stout and 50 g of sugar and reduce until a nice syrup is left. Cool.
- Once the custard is set pour on a thin layer of stout syrup and top with cream to give the effect of a stout. If you use Guinness the chocolate custard will be darker and give more of a stout impression.
- Easy Version - Once stout has reduced by one-third, add one tin of condensed milk and boil for two minutes. Then take off the heat and whisk in the chocolate to melt.
- Beat the cream to soft peeks and once the stout-chocolate has cooled, whisk in the cream in batches. Pour this mix into the glasses and refrigerate and allow to set. Top as per the moderately easy version.
- If you use an ice-cream machine, you can turn either mix into a lovely ice cream. You'd probably need more sugar to sweeten the mix.
CHOCOLATE STOUT PUDDING
This Chocolate Stout Pudding recipe is luscious, rich, decadent and sinful. It can be made with several different styles of stout (see Cooking Beer Suggestions below) to customize it for the time of year and theme of your dinner.
Provided by Sean Z. Paxton
Categories Chocolate Comfort Dessert Sunday Supper
Yield 6 guests
Number Of Ingredients 9
Steps:
- In a medium sized pot, add the cornstarch, sugar and brown sugar (to give the slight molasses undertone to the finish pudding, further enhancing the stouts flavor profile) and mix together with a whisk until all the dry ingredients are blended. Place the pot over medium heat.
- Pour in the stout (or other beer style), cream, and milk into the pot, mixing until the sugar dissolves. Continue to whisk slowly until the mixture starts to thicken, about 12 - 15 minutes and a Thermapen Instant Thermometer registers at least 175°F | 79°C. The pudding will thicken and leave a trace line from the whisks wires and the mixture is stirred. Remove from the bowl from the heat.
- Chop the chocolate into small pieces (to increase the surface area and speed up the melting) and add it to the pot, along with the vanilla extract. Whisk the pudding until the chocolate is fully melted and the mixture is silky smooth. Now is a good time to taste the pudding.
- Pour the pudding into either individual serving cups/ramekins/half pint glasses or a large serving dish. Cover the dishes/dish with plastic wrap, pressing the wrap directly onto the surface, to prevent a crust from forming. Refrigerate the pudding for at least 4 hours or until fully chilled and the pudding is set. This pudding can be made up to 3 days in advance.
Nutrition Facts : ServingSize 1 serving, Calories 240 kcal, Fat 17 g, SaturatedFat 10 g, Carbohydrate 28 g, Sugar 19 g, Protein 1 g, Cholesterol 58 mg, Sodium 194 mg
CHOCOLATE STOUT CAKES
Steps:
- Preheat oven to 325 degrees F.
- Bring the Stout, cream, and 1/2 cup sugar, to a simmer in a medium saucepan, stirring until the sugar dissolves. Remove from the heat. Add 1 cup chocolate chips and whisk until melted and smooth. Set aside to cool.
- Whisk the eggs and vanilla in large bowl to blend. Gradually whisk in the cooled chocolate mixture.
- Add the bread cubes and the remaining chocolate chips to the custard, and toss to coat. Transfer to 1 1/2-quart-capacity shallow round, square or oval baking dish that you have greased with butter or oil. The batter will come close to the top of the pan. Sprinkle 2 tablespoons sugar over top.
- Bake until the custard thickens and the center is just set, about 50 to 60 minutes.
- Serve warm, cut a circle using a round biscuit cutter. Garnish with partially whipped whipping cream, lightly sweetened with sugar.
CHOCOLATE GUINNESS PUDDING
Apparently, This easy dessert is luscious Irish goodness designed to look like a glass of Guinness stout. You can use any glass--martini, shot glasses, old fashioneds, etc--but it really looks cute in half pint glasses, if you have them. - It asks for 2 tablespoons of powdered sugar - not sure if that's going to post right after review.
Provided by SnoBahr
Categories Dessert
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In large mixing bowl, whisk together egg yolks and 1 cup sugar.
- Open can of Guinness and SLOWLY pour into 4-cup measuring cup, pouring down side of cup to reduce foaming. Pour half of Guinness (about 7/8 cup) into heavy-bottomed 3-quart saucepan. Add 2 1/4 cups cream and whisk to combine. Set over medium heat and heat, whisking occasionally, until bubbles just begin to form at edges. Remove from heat, add chocolate, and whisk until smooth.
- SLOWLY pour hot chocolate mixture into eggs, whisking constantly to prevent curdling. Return mixture to saucepan and set over moderately low heat. Cook, whisking constantly, until mixture thickens and coats back of spoon(should not run off spoon), at least 15 minutes. (Pudding will look separated.) Pour into blender and blend on high for 1 minute. Divide pudding among glasses, leaving at least 1 inch of space at top of each. Cover with plastic wrap(push the wrap right against top of pudding to keep "skin" from forming) and refrigerate until chilled and set.
- Meanwhile, pour remaining Guinness into small saucepan and bring to boil over medium heat. Reduce heat to moderately low and simmer, uncovered, until reduced to 1 tablespoon, about 20 minutes. Pour syrup into small bowl and let cool.
- Beat remaining cream and powdered sugar until soft peaks form. Add Guinness syrup and fold in until combined. Divide cream among 6 glasses of pudding and serve.
- ~The higher the cacoa content of the chocolate, the more you'll taste it, rather than the Guinness.
- ~Do NOT substitute half and half for heavy whipping cream--pudding and topping won't set up correctly.
- ~ You can omit the sugar from the whipped topping, but it will be slightly bitter. The pudding is so rich, some people think the slightly bitter topping compliments it well, but you can decide based on your own tastes. Some folks like just plain whipped cream--no sweetener, no flavoring.
- ~ because the pudding is so rich, you can use smaller glasses and divide it into 8-10 servings.
Nutrition Facts : Calories 622.9, Fat 50, SaturatedFat 29.6, Cholesterol 409, Sodium 56.5, Carbohydrate 40.1, Sugar 36.1, Protein 6
STEAMED CHOCOLATE, STOUT & PRUNE PUDDING
A dark and fruity stout brings out the flavour of dark chocolate in Diana Henry's simple steamed pudding. Pour on our decadent chocolate sauce and enjoy
Provided by Diana Henry
Categories Dessert
Time 2h20m
Number Of Ingredients 16
Steps:
- Put the prunes in a dish with the stout and leave to soak overnight. The next day, strain and reserve the stout, and set the prunes aside.
- Butter a 1.5-litre pudding basin really well. Sift the cocoa powder together with the flour, bicarb and baking powder. Beat the butter and sugar together until fluffy, then gradually add the eggs, a little at a time, beating well after each addition. Fold in the sifted ingredients, alternating with the reserved stout, followed by all the walnuts, the dark chocolate and soaked prunes. Scrape the batter into the prepared basin.
- Put a piece of baking parchment on top of a sheet of foil (both large enough to cover the top of the basin). Fold a pleat along the middle, then place, parchment-side down, on top of the pudding, with the pleat across the centre. Tie firmly in place with string, using the string to make a handle. Trim the excess parchment and foil.
- Put the pudding in a large saucepan with a lid, then pour in enough boiling water to come one-third of the way up the side of the basin. Bring the water to a simmer, cover the pan and steam the pudding for 1¾ hrs, making sure that the pan doesn't boil dry. Leave to sit for 10 mins.
- For the sauce, put the chocolate in a bowl. Pour the cream, stout and sugar into a heavy-bottomed saucepan and heat gently, stirring until the sugar has dissolved and the mixture is hot, then pour over the chocolate. Leave to sit for 2 mins or so. Stir until smooth.
- To turn the pudding out, run a knife around the edge of the basin. Set a serving plate on top of the pudding, invert, give it a bit of a shake and it should slide out. Pour some of the chocolate sauce over the top and offer the rest in a jug, with some crème fraîche or whipped cream on the side.
Nutrition Facts : Calories 676 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 56 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
DARK CHOCOLATE STOUT CREAM PIE
Stout beer adds big flavor in this dark and rich chocolate cream pie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 7h
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely, about 15 minutes.
- Meanwhile, in 2-quart saucepan, cook milk, beer and pudding mix over medium heat 5 to 8 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Stir in chocolate chips until melted and smooth. Pour into medium bowl; cover surface of pudding with plastic wrap. Refrigerate about 2 hours or until cold.
- Spoon and spread pudding mixture evenly into crust. Refrigerate at least 4 hours until set.
- Just before serving, in chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Spread over top of pie. Garnish with chocolate shavings, if desired. Store covered in refrigerator.
Nutrition Facts : Calories 530, Carbohydrate 49 g, Cholesterol 70 mg, Fat 6 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 31 g, TransFat 1/2 g
CHOCOLATE STOUT CAKE
Stout beer adds lift to this chocolatey cake set atop a stout cream sauce.
Categories Beer Chocolate Dessert Bake Quick & Easy Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Lightly brush ring pan with melted butter and chill 2 minutes, then butter again and chill while making batter.
- Bring beer to a boil in a small saucepan and add prunes. Remove from heat and let stand until most of liquid is absorbed.
- Meanwhile, melt chocolate and remaining stick butter together in a small heavy saucepan over low heat, stirring constantly. Sift together flour, baking soda, and salt into a bowl.
- Beat together eggs, brown sugar, and vanilla in a large bowl with an electric mixer at high speed until thick, about 2 minutes. Add chocolate mixture and beat until just combined. Reduce speed to low and add flour mixture, mixing until just combined. Stir in prune mixture until combined well. Spoon batter into ring mold and bake until a wooden skewer inserted into middle of cake comes out clean, 40 to 45 minutes.
- Cool cake in mold on a rack 10 minutes, then invert onto rack to cool completely, at least 30 minutes.
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- Heat the milk in a medium saucepan over medium-low heat. Once the milk is warm, add the sugar and stir until the sugar is dissolved.
- Pour in the stout, vanilla extract and the chocolate chips, stirring until the chocolate chips are incorporated with the milk.
- Whisk in the cornstarch and bring the mixture to a simmer for 5 minutes, stirring, until thickened. Pour the pudding into a glass bowl or container to cool. The pudding will thicken more as it chills.
- Once the pudding has cooled, skim off the top layer of film and then place plastic wrap directly on the surface of the pudding. Chill for at least 2 hours before serving.
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