IRELAND
BLACK VELVET PUDDINGS
SERVES 4SERVES 4
200g dark (70%) chocolate, chopped200g dark (70%) chocolate, chopped
150g unsalted butter, chopped, 150g unsalted butter, chopped,
plus extra to greaseplus extra to grease
4 eggs, plus 4 extra egg yolks4 eggs, plus 4 extra egg yolks
100g brown sugar100g brown sugar
200ml stout (we used Guinness)200ml stout (we used Guinness)
(^22) // 33 cup (100g) plain flour cup (100g) plain flour
Black salt flakes (from gourmet food Black salt flakes (from gourmet food
shops) or salt flakes, to serveshops) or salt flakes, to serve
SALTED CARAMELSALTED CARAMEL
1 cup (220g) caster sugar1 cup (220g) caster sugar
100g salted butter, chopped100g salted butter, chopped
(^11) // 22 cup (125ml) pure (thin) cream cup (125ml) pure (thin) cream
(^11) // 22 tsp salt flakes tsp salt flakes
For the salted caramel, place sugar and For the salted caramel, place sugar and
2 tbs water in a saucepan over medium 2 tbs water in a saucepan over medium
heat and cook, stirring, until sugar heat and cook, stirring, until sugar
dissolves. Bring to the boil and cook, dissolves. Bring to the boil and cook,
swirling pan occasionally, for 5 minutes or swirling pan occasionally, for 5 minutes or
until light golden. Carefully add butter, until light golden. Carefully add butter,
cream and salt, and stir to combine. cream and salt, and stir to combine.
Set aside to cool to room temperature.Set aside to cool to room temperature.
Preheat oven to 180°C. Generously Preheat oven to 180°C. Generously
grease 4 x 200ml-capacity ovenproof grease 4 x 200ml-capacity ovenproof
ramekins and place in freezer to chill.ramekins and place in freezer to chill.
Place the chocolate and butter in Place the chocolate and butter in
a heatproof bowl set over a saucepan of a heatproof bowl set over a saucepan of
simmering water (don’t let the bowl touch simmering water (don’t let the bowl touch
the water) and stir until melted. Remove the water) and stir until melted. Remove
from heat and stand for 5 minutes to cool from heat and stand for 5 minutes to cool
slightly, then stir through egg yolks.slightly, then stir through egg yolks.
Add the whole eggs, sugar and stout Add the whole eggs, sugar and stout
to a stand mixer fitted with the whisk to a stand mixer fitted with the whisk
attachment and whisk until light and attachment and whisk until light and
foaming. Fold through flour and melted foaming. Fold through flour and melted
chocolate mixture.chocolate mixture.
Divide mixture among prepared Divide mixture among prepared
ramekins and place on a baking tray. Bake ramekins and place on a baking tray. Bake
for 20 minutes or until set with a slight for 20 minutes or until set with a slight
wobble. Stand for 1 minute, then invert wobble. Stand for 1 minute, then invert
into bowls. Pour over caramel and scatter into bowls. Pour over caramel and scatter
with salt flakes. Serve immediately.with salt flakes. Serve immediately.
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VALLI’S KITCHEN DIARY.VALLI’S KITCHEN DIARY.