Guinness Pudding
Guinness Pudding is a modern Irish recipe for a classic layered pudding of Irish cream and white chocolate custard over a Guinness and dark chocolate custard base that looks like a pint of Guinness and which makes an excellent dessert for St Patrick's day. The full recipe is presented here and I hope you enjoy this classic Irish version of: Guinness Pudding.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
6
Rating: 
Tags : Vegetarian RecipesDessert RecipesMilk RecipesIrish Recipes
An excellent dessert for St Patrick's day — not only is this chocolate dessert made with Guinness, it even looks like a pint of stout.
Ingredients:
For the Guinness Base:
4 eggs
550ml semi-skimmed milk
200g sugar
200g dark chocolate (at least 70% cocoa solids), finely chopped
4 tbsp cornflour (cornstarch)
For the Irish Cream 'head':
350ml milk
50g sugar
1 egg
90g white chocolate, finely chopped
125ml Baileys Irish Cream
Method:
Begin with the Guinness base. Whisk together the eggs and sugar in a bowl until pale and creamy.
Carefully pour the Guinness into a large saucepan then whisk in the milk and cornflour until smooth. Place over medium heat and cook, whisking constantly, until bubbling.
Take off the heat then add the chocolate, whisking until smooth. Now, whilst whisking constantly, work the chocolate mix into the beaten eggs (you have to whisk constantly and briskly to prevent the eggs from curdling).
Pour the resultant custard mix back into the saucepan and cook over low heat, whisking constantly, until thickened (usually about 10 minutes).
Allow to cool slightly, then divide the chocolate and Guinness custard between 6 dessert or small wine glasses, leaving about a 3cm space on top for the Baileys custard topping.
For the topping mixture, combine the cornflour, egg and milk in a saucepan. Cook gently, whisking constantly, over medium heat until the mixture is bubbling.
Turn the heat down to low then whisk in the white chocolate, beating until smooth.
Continue cooking gently, whisking constantly, for about 10 minutes, or until the mixture is thick.
Take off the heat, then whisk in the Baileys. Allow the mixture to cool slightly, then pour on top of the chocolate-Guinness base to give your puddings a white 'head'.
Cover each glass with clingfilm, then refrigerate over night.
These are best made well in advance, as the flavour of the Baileys mellows after 24 hours.
Find more St Patrick's Day Recipes Here.