Sift the flour, cocoa and baking soda and mix into the stout mixture. Spoon cake mixture into cake tin and bake for about 35 minutes or until an inserted skewer comes out clean. Allow to cool ...

Panhead’s award winning oatmeal stout brings a slightly charred depth to this cake – along with accents of milk chocolate and coffee. Preheat the oven to 180 degrees and line a 23cm cake tin.

Take cheese on toast up a level with this stout and mustard rarebit mix. Keeps in the fridge for up to five days. Warm the milk in a saucepan and whisk in the flour. Keep stirring and bring to the ...