Makes 4 individual puddings.
Ingredients:
2/3 cup unsalted butter, plus extra for greasing the ramekins
7 ounces dark chocolate (70% cocoa), roughly chopped
1/2 cup superfine sugar or granulated sugar
3 large eggs (no conversion needed)
1/3 cup Guinness
Clotted cream or whipped cream, to serve (optional)
Instructions:
Butter four small ovenproof ramekins and set aside. Place the butter, chocolate and a generous pinch of salt into a heatproof bowl. Set over a small pan of just-simmering water and stir until melted, then remove from the heat and set aside.
Beat the sugar and eggs with an electric whisk until pale, almost doubled in volume and thick enough to leave a trail when the beaters are lifted up. Gently fold in the melted chocolate and the Guinness. Spoon the mixture into the ramekins, then chill in the fridge for 1
hr. Heat oven to 400 degrees and put a baking tray on the top shelf to heat up.
Place the ramekins on the hot baking tray and bake for 18 mins. Remove from the oven and leave to stand for a minute, then serve with a dollop of cream, if you like.