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Individual Stout Chocolate Puddings


Crafted by Catherine Fulvio using Truly Grass Fed Ghee Clarified Butter for St. Patrick’s Day



  • 100g / 3½ oz Truly Grass Fed Ghee Clarified Butter
  • 180g / 6¼ oz dark chocolate
  • 80g / 2¾ oz golden caster sugar
  • 2 large eggs, beaten with a fork
  • 80ml / 2¾ fl oz Irish stout
  • 4 tbsp dried sour cherries, chopped
  • ½ large orange, zest only
  • 120g / 4¼ oz plain/ cake flour
  • 1 tsp baking powder

For the Irish whiskey cream

  • 120ml / 4 fl oz cream
  • 2 tbsp icing/ powdered sugar
  • ½ orange, zest only
  • 2 tbsp Irish whiskey

Final Touches

  • Cocoa powder, to dust
  • Orange zest, to decorate


  1. Preheat the oven to 180°C / Fan 160°C / 320°F/ gas 4.
  2. For the puddings, brush the inside of the ovenproof teacups or ramekins with some ghee.
  3. Place them in a roasting tray to ensure that they all fit.
  4. Over a bain marie (water bath) with low heat, melt together the Truly Grass Fed Ghee and chocolate. Add the sugar and stir well.
  5. Take off the heat and whisk in the eggs and stout.
  6. Add the dried sour cherries and orange zest.
  7. Fold in the flour and baking powder.
  8. Spoon the mixture into the cups 2/3rd of the way up.
  9. Bake for 18 to 20 minutes until well risen and just cooked.
  10. To prepare the cream, place all the ingredients into a bowl and whisk until soft peaks are reached. Set aside, ready to serve.
  11. Take out the tray out the oven, cool slightly, place the cups on plates or saucers to serve.
  12. Dust with cocoa powder and decorate with orange zest.
  13. Serve with the Irish whiskey cream.
  • Category: dessert

Keywords: Truly Grass Fed Ghee Clarified Butter, dessert, St. Patrick's Day, Catherine Fulvio