Guinness Chocolate Puddings

Preheat the oven to 200°C (180°C fan). Lightly grease 4 small pudding moulds or ramekins with butter.

Melt the dark chocolate and Castle Dairies butter together in a heatproof bowl set over a pan of gently simmering water, stirring until smooth. Remove from the heat and allow to cool slightly.

In a separate bowl, whisk the eggs, egg yolks and caster sugar until pale and slightly thickened.

Gradually fold the melted chocolate and butter mixture into the eggs and sugar.

Sift in the flour and gently fold to combine, then stir through the Guinness until smooth.

Divide the mixture evenly between the prepared moulds.

Bake for 12–15 minutes until the edges are set but the centres remain soft.

Leave to stand for 1 minute, then carefully turn out onto serving plates.