There's nothing quite like a drop of the black stuff - Guinness fans will love these recipes that all contain Guinness...cheers!

Guinness Chocolate mousse

image of guinness chocolate mousse

Serves: 6

Prep: 15 min


You will need:

350g dark chocolate

100g butter

100ml Guinness

10 egg yolks

10 egg whites, whisked

100g caster sugar


Here’s how:

1. Melt dark chocolate and butter in a bowl over a pan of hot water, and then stir in Guinness.

2. Beat egg yolks and caster sugar until light and fluffy. Mix melted chocolate mixture into egg yolks and then slowly fold in whisked egg whites until everything is smooth.

3. Transfer mousse in serving glasses and chill. Serve with fresh raspberries or other seasonal berries.


Beef Meatball and Guinness Stewimage of guinness meatball stew

Serves: 6-8

Prep: 25 min

Cook: 1hr 10min


You will need:

½ tbsp unsalted butter

2 x 300g pack of beef meatballs

6 garlic gloves, crushed

2 large onions, diced

1 tbsp tomato puree

750ml Guinness

50g flat leaf parsley, leaves roughly chopped and stalks kept whole

3 thyme sprigs

3 bay leaves

1 tsp sea salt

4 large carrots (around 400g), cut into large chunks

500ml vegetable stock


Here’s how:

1. Heat butter in a large casserole dish over a medium high heat. Brown meatballs, and then remove from pan and set aside.

2. Spoon out all but 2tbsp of fat from pan. Gently fry garlic and onions for 10–15 min, stirring regularly, until softened but not browned. Stir in tomato puree and cook for a couple of min. Pour in Guinness, then tie together parsley stalks, thyme sprigs and bay and adding to pan.

3. Bring to boil, giving pan a good scrape with a wooden spoon to release caramelised juices from bottom. Add salt and plenty of black pepper and simmer until reduced by ½, about 15 min.

4. Add carrots and meatballs and pour over stock. Return to boil, then simmer for 30 min until sauce is reduced, syrupy and coats the meatballs. Top with roughly chopped parsley to serve.

Find more recipes like this at Waitrose.


Chocolate Guinness Cakeimage of Guinness cake

Serves: 8

Prep: 15 min

Cook: 45 min


You will need:

250ml Guinness

250g Stork Margarine

85g cocoa powder

400g caster sugar

2 eggs

1tsp vanilla essence

140ml buttermilk

280g plain flour

½ tsp baking powder

For the Icing:

55g Stork packet

300g icing sugar

125g cream cheese

Cocoa powder, for dusting (optional)


Here’s how:

1. Preheat oven to 170C/Gas 3, and grease and line base of a 23cm spring form tin.

2.  Pour Guinness into a saucepan, add Stork, and gently heat until melted. Off heat, stir in cocoa and sugar.

3. Pour mix into tin and bake for 45 min or until a skewer into the middle of the cake comes out clean. If not, give it another 5 min, and then re-test. Leave to cool in tin and then place on wire rack until cold.

4. Mix icing ingredients together in a bowl until light and fluffy, and then spread over cake.

Find more recipes like this from Bake with Stork.


Beef in Guinness with Rosemary Dumplingsimage of Guinness casserole

Serves: 6

10 min

120 -150 min


You will need:

500g diced braising steak

3tbsp plain flour

1tbsp groundnut oil

½ x 1kg pack frozen casserole mix vegetables

250ml Guinness

2tbsp tomato puree

2tbsp dark brown soft sugar

2tsp dried rosemary


For the dumplings:

100g self-raising flour

50g Atora Light Suet


Here’s how:

1. Preheat oven to 150C/Gas 2.

2. Toss beef in flour to coat well. Heat oil in a deep flameproof casserole dish, and then brown the beef all over for 2-3 min. Keep leftover flour. Remove beef from pan.

3. Add remaining flour to pan and cook for 1 min, stirring. Add frozen vegetables, Guinness, tomato purée, sugar, 1tsp of the rosemary and 350ml of water. Bring to a boil, return meat to pan, cover and bake 1½-2 hr, until beef is tender.

4. Meanwhile prepare dumplings: sieve flour into a bowl, stir in suet, remaining rosemary, seasoning and 4-5tbsp cold water. Mix together with a round-bladed knife until dough comes together, then shape into 8 dumplings, put back in bowl and cover until ready to cook.

5. Remove casserole and add dumplings, pushing them just under surface of sauce. Cook for a further 25-30 min until dumplings are cooked through.

Find more recipes like this at Waitrose.


Chocolate and Guinness drop scones

image of Guinness drop scones

Serves: 4

Prep: 10 min

Cook: 10 min


You will need:

125g self-raising flour

pinch of salt

2tbsp cocoa powder

40g caster sugar

75ml milk

75ml Guinness

40g unsalted butter, melted

1 large egg

½tsp black treacle

40g plain chocolate chips

Dusting of icing sugar

Raspberries to serve


Here’s how:

1. In a large bowl sift together flour, salt, cocoa powder and caster sugar then make a well in centre and set aside.

2. In a jug whisk milk with Guinness, melted butter, egg and black treacle.

3. Gradually whisk wet ingredients into dry ingredients until very smooth, and then stir in chocolate chips.

4. Drop dessert spoonfuls of batter, one at a time onto a hot griddle or little greased large frying spreading each out quickly to form a round approximately 10cm in diameter. You should be able to cook 3 at a time. Cook for 1-2 min until bubbles appear all over surface of pancake, then flip them over and cook for a further 1 min.

5. Serve with fresh berries and a dusting of icing sugar.

For more recipes like this, visit Lakeland.