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Available for over a year

Julie-Ann Sloan comes up with something special for St. Patrick's Day. Ingredients 100g Butter (unsalted) 175g soft brown sugar 50g ground almonds (substitute for semolina if you have a nut allergy or plain flour) 100g self raising flour 1 egg 5 tbsp good qty cocoa powder 150 ml Guiness For the cream... 250ml tub double cream 1/2 tsp vanilla bean paste or seeds from a vanilla pod 2 tbsp icing sugar (optional) Method: PRE- Heat the oven to 180*c 1. Cream the butter, sugar and ground almonds together in the bowl of an electric mixer or by hand. 2. Add the egg & mix at medium speed until smooth. 3. Add the cocoa powder, four and a little Guiness to loosen the mixture. Mix until smooth. 4. Whilst the mixer is running slowly pour in the remaining Guiness and mix on medium speed until it all comes together 5. Grease & line the bottom of your Dariole moulds with greaseproof paper, alternatively line a 12 case muffin tray with muffin cases. 6. Spoon the mixture into the moulds and bake for 20-25 minutes until they have risen and after being pierced with a skewer, the skewer comes out clean. 7. Leave to cool in the moulds for 15 minutes. 8. Whilst the puddings are cooling, whip the double cream with the vanilla and icing sugar 9. Carefully remove the puddings from their moulds, Spoon a dollop of the vanilla cream on top & serve. Happy St Patrick's day!