Dark chocolate pudding with white rabbit dark ale

1. For the chocolate pudding, place egg yolks and sugar into a bowl and whisk until light and fluffy and the sugar has dissolved (no longer feels granular).

2. In a saucepan, pour ¾ cup of the White Rabbit Dark Ale (skim off the foam), then add the cream and heat on medium. Just before it starts to simmer (when you see the first bubble) remove from the heat and add the chocolate. Whisk until combined. Leave to cool for 5 minutes.

3. Gradually (to prevent curdling) pour the slightly cooled chocolate mix into the egg mix, stirring to combine. Return the entire mixture to the saucepan and on a very low heat stir constantly until thickened. Bring to a simmer and immediately remove from heat before it boils. Whisk in the butter until combined.
Pour into 4 x middy glasses (250ml in each) or 6-8 smaller glasses. Cover each with cling film and refrigerate overnight.

4. For the beer cream “foam”, place the White Rabbit Dark Ale and sugar into a saucepan and boil until reduced to thick syrup (about 15 minutes). Allow to cool completely, remembering that it will thicken as it cools. In a separate bowl, whip the cream and gently fold in the cooled beer syrup.
To serve, top chocolate puddings with the beer “foam” cream and serve very chilled.