Magic pudding isn’t really something that you see any more. I think it got exiled by its posh chocolate fondant cousin. Granted it’s a lot less fancy than a fondant but that doesn’t mean that it’s any less delicious or indulgent. This one is particularly decadent as it’s laced with bourbon, stout and coffee.
Who can say no to a layer of fluffy chocolate sponge sitting on top of a rich, thick boozy mocha flavoured sauce. It’s not overly sweet either, which I like. Definitely a dessert for grown ups. This is really rich so it’s best served with a spoonful of clotted cream or a scoop of vanilla ice cream (cause if we’re going to do this, we’re going to do it properly).
150g plain flour
2 tsp baking powder
2 tbsp cocoa powder
pinch of salt
2 tbsp bourbon/whisky
100g soft brown sugar
50g cocoa powder
Pre-heat your oven to 180°c and lightly grease a medium-sized baking dish.
Sift the flour, baking powder and 2 tbsp of cocoa powder for the sponge into a large mixing bowl. Whisk the sugar and salt into this.
Melt the butter and beat this with the egg, milk and whisky. Stir this mixture into the dry ingredients and then pour the batter into the prepared dish.
Mix the coffee and stout together and heat them to just below boiling point. Mix the brown sugar with the remaining 50g of cocoa and sprinkle this over the surface of the sponge batter. Pour the hot liquid slowly and evenly over this and bake the pudding for about 50 minutes. The finished pudding should have a nice crust on the top and have a bit of a wobble underneath where the thick chocolate and stout sauce has formed. Serve whilst it’s still nice and hot as the sauce will thicken as the pudding stands.