Hey Lovelies,

Sunday bakes are back and this time it is getting seasonal. With only two days to go until one of my favourite holidays of the year, St Patrick’s Day, now is the best time to crack out the Guinness. Whether it be for a quick drink, to celebrate or to make a delicious treat, the world-famous Irish drink has many uses.

Having been to the factory, I know that when a bottle is made, they do it with a lot of thought, care and attention. It wouldn’t be so popular if they didn’t lovely. I was going to do a traditional soda bread recipe, with the suggestion of enjoying this drink on the side, but instead I found this chocolate beauty.

Get ready to shake your shamrocks this Tuesday with this tasty dessert…

Ingredients

• 150g Unsalted Butter, Plus Extra for the Ramekins
• 200g Dark Chocolate, Roughly Chopped
• 90g Golden Caster Sugar
• 3 Large Eggs
• 90ml Guinness 

Tools

• 9 x 5cm Ramekins
• Heatproof Bowl
• Mixing Bowl
• Whisk
• Small Saucepan
• Spoon

Method

1. Preheat the oven to 200C/180C fan/gas 6 and put a baking tray on the top shelf to heat up. Butter the ramekins and set aside. 
2. Pour the butter, chocolate and a generous pinch of salt into a heatproof bowl. Using a small saucepan, heat some water and stir until all is melted. You can also heat the ingredients in the microwave in small bursts. Once done, leave to cool a little. 
3. In the second mixing bowl, add the sugar and eggs and beat with a whisk until pale, almost doubled in volume and thick enough to leave a trail when the whisk is lifted. 
4. Add and fold in the melted chocolate and Guinness. Then carefully spoon the mixture into the ramekins and place in the fridge for an hour. 
5. Once set, 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 serve with cream or whatever you wish to enjoy them with lovelies. Seeing as it is St Patrick’s Day, a good Baileys may just hit the spot!