Guinness Chocolate Pudding with Poached Rhubarb, Sour Cream Snow, and Candied Ramps

Ingredients

• ▸340 g fresh rhubarb stalks, cut into 5 cm batons
• ▸330 ml Guinness Extra Stout, room temperature
• ▸150 g caster sugar, divided
• ▸1 tsp vanilla extract
• ▸1 cinnamon stick
• ▸2 whole cloves
• ▸200 g dark chocolate (70% cacao), finely chopped
• ▸240 ml whole milk
• ▸120 ml heavy cream
• ▸3 large egg yolks
• ▸2 tbsp cornstarch
• ▸2 tbsp unsalted butter, cold and cubed
• ▸1 tbsp Dutch-process cocoa powder
• ▸pinch of flaky sea salt
• ▸12 fresh ramp bulbs (wild leeks), trimmed and cleaned
• ▸80 g granulated sugar, for candying ramps
• ▸60 ml water, for candying syrup
• ▸1 tbsp apple cider vinegar
• ▸180 ml full-fat sour cream, cold
• ▸1 tbsp icing sugar
• ▸zest of 1 lemon

Instructions

1. 1

   1. POACH THE RHUBARB: Combine Guinness, 100 g caster sugar, cinnamon stick, cloves, and vanilla extract in a medium saucepan over medium heat. Stir until sugar dissolves, then bring to a gentle simmer — do not boil aggressively or you'll lose the stout's complexity. Add rhubarb batons in a single layer, reduce heat to low, and poach uncovered for 8–12 minutes until just tender but still holding their shape. The rhubarb should yield to a knife with slight resistance. Remove rhubarb with a slotted spoon and set aside. Reserve 120 ml of the poaching liquid; discard spices.

2. 2

   2. REDUCE THE GUINNESS SYRUP: Return the reserved poaching liquid to the saucepan over medium-high heat. Add remaining 50 g caster sugar and the apple cider vinegar. Reduce for 6–8 minutes until syrupy and lightly coats the back of a spoon. Remove from heat and cool to room temperature — this becomes your drizzle.

3. 3

   3. CANDY THE RAMPS: Combine 80 g granulated sugar and 60 ml water in a small saucepan over medium heat, stirring until sugar dissolves. Bring to a boil without stirring until it reaches 115°C (soft-ball stage) on a candy thermometer. Add cleaned ramp bulbs, stir gently to coat, and cook 2–3 minutes more until bulbs are glossy and syrup begins to crystallize around them. Transfer to a parchment-lined tray with a fork, separating bulbs. Sprinkle lightly with flaky sea salt. Allow to cool and harden completely, about 20 minutes.

4. 4

   4. MAKE THE CHOCOLATE PUDDING BASE: Whisk egg yolks, cornstarch, and cocoa powder together in a medium bowl until smooth and pale. Heat milk and heavy cream in a heavy-bottomed saucepan over medium heat until just steaming — small bubbles at the edge, not a boil. Slowly ladle one-third of the hot cream mixture into the egg mixture while whisking constantly to temper. Pour the tempered egg mixture back into the saucepan with the remaining cream.

5. 5

   5. COOK THE PUDDING: Cook over medium-low heat, stirring constantly with a silicone spatula (scraping the bottom and corners), for 5–8 minutes until the pudding thickens noticeably and begins to bubble. Remove from heat immediately. Add chopped dark chocolate and cold butter cubes; stir vigorously until completely melted and glossy. Add a pinch of flaky sea salt. Pour pudding through a fine-mesh sieve into a clean bowl or individual serving glasses to catch any lumps.

6. 6

   6. CHILL OR SERVE WARM: For a set pudding, press plastic wrap directly onto the surface and refrigerate at least 2 hours. For a warm, flowing pudding (highly recommended for maximum drama), serve immediately after a 10-minute rest.

7. 7

   7. MAKE SOUR CREAM SNOW: Whisk cold sour cream with icing sugar and lemon zest until just combined and slightly aerated — about 30 seconds. Do not overwhisk; you want a loose, cloud-like dollop, not whipped cream.

8. 8

   8. ASSEMBLE: Spoon or pipe chocolate pudding into shallow bowls or wide-mouthed glasses. Arrange 3–4 poached rhubarb batons alongside or atop the pudding. Add a generous swoosh of sour cream snow. Drizzle with the reduced Guinness-rhubarb syrup. Finish with 2 candied ramp bulbs per serving and a tiny pinch of flaky sea salt. Serve immediately.

Variations

• ◆Replace half the Guinness with Irish whiskey, Jameson works well, in the poaching liquid for a boozier syrup with a more pronounced caramel edge.
• ◆For a vegan version, use coconut cream in place of heavy cream and milk, swap egg yolks for 3 tbsp arrowroot powder, use refined coconut oil instead of butter, and finish with a thick oat-based sour cream alternative.
• ◆Outside of ramp season, candy the green tops of scallions the same way. The savory-sweet contrast is a touch milder but still genuinely worth doing.