Black velvet baby cakes

These gorgeous Guinness puds are an indulgent treat – and perfect for St Patrick’s Day on 17 March

  • Prep:35 mins
    Cook:25 mins
  • Easy

Nutrition per serving

  • kcal 587
  • fat 41g
  • saturates 21g
  • carbs 52g
  • sugars 36g
  • fibre 2g
  • protein 5g
  • salt 0.59g

Ingredients

  • 100g softened butter, plus extra for greasing
  • 175g light brown soft sugar
  • 1 egg
  • 100g self-raising flour
  • 50g ground almonds
  • ½ tsp bicarbonate of soda
  • 5 tbsp cocoa, plus a little extra for decorating
  • 150ml Guinness
  • 200ml double cream
  • 25g icing sugar
  • splash Champagne (optional)

Method

  1. Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 6 dariole moulds with baking parchment. Put the butter, sugar, egg, flour, ground almonds, bicarbonate, cocoa and Guinness in a mixing bowl. Beat together until lump-free. Divide between the tins then bake for 20-25 mins until risen and a skewer poked in comes out clean. Cool for 15 mins, then remove from tins and cool completely – the same way up they baked, don’t turn upside-down.

  2. Whip cream with the icing sugar and splash of Champagne, if using, until thick. Spoon a dollop onto the top of each cake and dust with a touch of cocoa. Serve with glasses of Champagne or Black Velvets for pudding.