Tushkar Chocolate Pudding
Ingredients
- 150g Shetland Butter
- 200g Dark Chocolate
- 3 Shetland Eggs (Large)
- 90ml Tushkar Oatmeal Stout
Method
- Butter four 9 x 5cm ramekins and set aside.
- Put butter and chocolate into a heatproof bowl. Set over a small pan of just-simmering water and stir until melted, then remove from the heat and leave for a peerie while. Add Tushkar to the mixture.
- Add sugar and eggs to a 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 chocolate, butter and Tushkar mixture. 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 glip them up!