Guinness & honey glazed pork loin
Kevin Dundon's stout-glazed pork loin is so tasty and easy to carve
Black velvet baby cakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 6
Skip to ingredients
- 100g softened butterplus extra for greasing
- 175g light brown soft sugar
- 1 egg
- 100g self-raising flour
- 50g ground almonds
- ½ tsp bicarbonate of soda
- 5 tbsp cocoaplus a little extra for decorating
- 150ml Irish stout
For the cream
- 200ml double cream
- 25g icing sugar
- splash champagne(optional)
Nutrition: per serving
- kcal587
- fat41g
- saturates21g
- carbs52g
- sugars36g
- fibre2g
- protein5g
- salt0.59glow
Method
step 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 stout 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.
step 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.
