Guinness Chocolate Puddings Recipes

Steps:

• Butter four 9 x 5cm ramekins and set aside. Tip 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 leave to cool a little.
• Put the sugar and eggs in a large mixing bowl and beat 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 200C/180C fan/gas 6 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.

Steps:

• In large nonreactive mixing bowl, whisk together egg yolks and 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, about 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 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 until soft peaks form. Add Guinness syrup and beat until combined. Divide cream among 6 glasses of pudding and serve.

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.

Steps:

• Guinness Pudding:.
• Mix sugar and eggs in a large bowl.
• Pour Guinness into heavy 3 quart saucepan (if you pour the Guinness down the side of the pan it will not foam).
• Add milk and cornstarch and whisk to combine.
• Cook over medium heat whisking until bubbly.
• Remove from heat and add chocolate.
• Whisk until smooth.
• Add chocolate mixture to egg mixture whisking constantly so it does not curdle.
• Pour mixture back in saucepan and cook over low heat, whisking constantly, until thick (about 10 minutes).
• Pour evenly into 6 small wine glasses leaving about one inch at top for Bailey's pudding.
• Bailey's Irish Cream Pudding:.
• Place cornstarch, egg, and milk in saucepan and cook over medium heat whisking until bubbly.
• Turn heat down to low and add white chocolate whisking until smooth.
• continue cooking and whisking constantly until mixture is thick (about 10 minutes).
• Remove from heat and whisk in Bailey's.
• Top off the 6 wine glasses with this pudding.
• Cover each with plastic wrap and refrigerate until chilled (the Bailey's mellows more within 24 hours).