The perfect way to celebrate St Patrick’s Day!


  • 500ml Guinness stout – measure and allow to dissipate
  • 500g unsalted butter – cubed
  • 150g cocoa powder – sieved
  • 800g caster sugar
  • 284ml buttermilk
  • 4 eggs
  • 550g plain flour
  • 5 teaspoons bicarbonate of soda


  • 100g melted white chocolate
  • 200g icing sugar


  1. Preheat oven 180c / gas 4
  2. Lightly butter a deep, loose bottom cake tin (approx. 23cm)
  3. In a saucepan pour Guinness. Allow to dissipate
  4. Add butter.  Heat until butter is melted, but be careful not to let it boil
  5. In a bowl, combine the cocoa and caster sugar and whisk this into the Guinness and butter mix
  6. Beat the eggs and sour cream together and add into the above saucepan
  7. In another bowl combine the flour and bicarbonate of soda, and slowly whisk into the pan a little at a time.  Whisk enough so no lumps!
  8. Pour cake batter into tin and bake for 1 hour, 15 minutes (check by poking with a cocktail stick to come out clean)
  9. Allow cake to cook on cooling rack
  10. Melt white chocolate in a bowl and add icing sugar
  11. Put tray under cooling rack (with cake on it) and slowly pour white chocolate icing so that it drips down the cake
  12. Allow icing to set and serve!


In season at this time of year;

Fruit, Nuts & Fungi
Forced Rhubarb

Vegetables & Herbs
Asparagus, Artichoke, Beetroot, Brussel Sprouts, Carrots, Cauliflower, Celeriac, Chicory, Jerusalem Artichoke, Kale, Leek, Onion, Pak Choi, Parsnip, Purple Sprouting Broccoli, Salsify, Savoy Cabbage, Spinach, Spring Greens, Spring Onions, Swede, White Cabbage, Wild Garlic

Meat & Game
Hare, Spring Lamb, Venison

Fish & Shellfish
Anchovy, Cockles, Cod, Dab, Dover Sole, Gurnard, Hake, Halibut, Langoustine, Lemon Sole, Lobster, Mussels, Oysters, Red Mullet, Sardine, Salmon, Shrimp, Sole, Tuna, Whitebait, Winkles