Tushkar Chocolate Pudding

Ingredients

• 150g Shetland Butter
• 200g Dark Chocolate
• 3 Shetland Eggs (Large)
• 90ml Tushkar Oatmeal Stout

Method

1. Butter four 9 x 5cm ramekins and set aside.
2. 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.
3. 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.
4. Gently fold in the chocolate, butter and Tushkar mixture. Spoon the mixture into the ramekins, then chill in the fridge for 1 hr.
5. Heat oven to 200C/180C fan/gas 6 and put a baking tray on the top shelf to heat up.
6. 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!