Prue Leith served up a delicious Irish stout cake with sour cream icing on Prue Leith’s Cotswold Kitchen.

The ingredients are: 1/2 can of Guinness, 200g butter, 320g sugar, 60g cocoa powder, 2 eggs, 120ml sour cream, 1 stp vanilla, 220g plain flour and 2tsp bicarbonate soda.

For the icing: 150g icing sugar, 250g full fat cream cheese, 150 ml double cream and 1 tsp vanilla.

See recipes by Prue in her book titled: Life’s Too Short to Stuff a Mushroom: Really good food without the fuss – foolproof recipes, shortcuts and hacks available from Amazon now.