50ml milk
260ml cream
150g glucose
100g caster sugar
60g salted butter
400ml stout
125g flour
40g cocoa powder
¾ teaspoon baking soda
200g brown sugar
130ml neutral oil
180g sour cream
2 whole eggs, large

Stout is known for its chocolate tones, so it makes sense that they could be best friends in a dessert. Throw in some caramel and you’ll be pleasantly surprised at how well this works.


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1.Put the milk, 160ml cream and 50g glucose into a medium pot over a moderate heat.
2.Heat until the glucose dissolves then whisk together and keep to one side.
3.Put the remaining glucose and the caster sugar into a clean pot with a splash of water and cook over a moderate heat to form dark-golden caramel.
4.Remove the caramel from the heat and slowly stir in the warm milk and cream.
5.Return to the heat and simmer for 1 minute, whisking constantly.
6.Remove from the heat and whisk in the salted butter. Cool the sauce thoroughly.
7.Put the stout into a small pot over a moderate heat and simmer until reduced by 80%.
8.Sieve the flour, cocoa and baking soda into a clean bowl.
9.Whisk in the brown sugar to remove any lumps then make a well.
10.Add the oil, reduced stout, sour cream and eggs into the well.
11.Beat the cake batter from the centre out to the edge until smooth.
12.Divide the cake batter between 12 non-stick muffin pans, about 6cm x 5cm. Bake at 180℃ for 20 minutes.
13.Remove from the heat until cool and turn out from the tray.
14.Whip the remaining cream to medium peaks.
15.Serve the cakes with the caramel sauce and whipped cream.

Food styling, recipes & photography David Neville