Why You’ll Love This Recipe

I love this dessert because it feels so luxurious yet is surprisingly easy to make. The Baileys gives the sauce a smooth, velvety richness that pairs perfectly with the soft, cocoa-filled dumplings. The contrast between the gooey sauce and the tender dumplings makes every bite pure bliss. It’s ideal for dinner parties or when I just want to spoil myself with something truly special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 1/4 cups self-raising flour
50 g butter, chilled, chopped
1/3 cup Dutch-processed cocoa, sifted
1/4 cup caster sugar
2/3 cup buttermilk
1 tsp vanilla extract
Thickened cream, to serve
Icing sugar, to dust

Baileys Chocolate Sauce:
3/4 cup firmly packed brown sugar
1/4 cup Dutch-processed cocoa
1 tbsp cornflour
1/3 cup Baileys Irish Cream
40 g butter

Directions

1. I preheat the oven to 200°C (180°C fan-forced).

2. To make the Baileys Chocolate Sauce, I combine the brown sugar, cocoa powder, and cornflour in a 5 cm-deep, 22 cm round ovenproof pan.

3. I stir in the Baileys Irish Cream, butter, and 1 1/2 cups of water. Then I cook it over medium-high heat, stirring for about 3 minutes, until the sauce comes to a boil and thickens slightly. I remove the pan from the heat.

4. To make the dumplings, I sift the flour into a bowl and rub in the butter with my fingertips until the mixture looks like fine breadcrumbs.

5. I stir in the sifted cocoa and caster sugar, then make a well in the center.

6. In a jug, I whisk together the buttermilk and vanilla extract. I pour this into the flour mixture and use a flat-bladed knife to stir until a soft dough forms.

7. I turn the dough out onto a lightly floured surface and knead gently until just smooth. Then I pat it into a 2 cm-thick round about 17 cm across.

8. Using a 4 cm round cutter, I cut out 12 dumplings, re-rolling the dough trimmings as needed.

9. I place the dumplings into the prepared chocolate sauce in the pan, making sure they’re evenly spaced.

10. I cover the pan tightly with a lid or two layers of foil and bake for 20–25 minutes, until the dumplings are puffed and cooked through.

11. To serve, I drizzle the dumplings with thickened cream, dust with icing sugar, and enjoy them warm straight from the oven.

Servings and Timing

This recipe serves 4 people. It takes about 20 minutes to prepare and 25 minutes to bake, for a total time of 45 minutes. It’s perfect for a cozy dinner dessert or a weekend indulgence.

Variations

I like to switch things up by adding a handful of chocolate chips to the dough for extra gooeyness. For a nutty twist, I sprinkle chopped hazelnuts or almonds over the dumplings before baking. If I’m not in the mood for Baileys, I replace it with coffee or chocolate milk for a non-alcoholic version. For a richer sauce, I use dark cocoa powder or stir a spoonful of melted dark chocolate into the sauce before baking.

Storage/Reheating

If I have leftovers (though that rarely happens), I store them in the fridge for up to 2 days. To reheat, I warm them in the microwave for 30–45 seconds or in the oven at 160°C for about 10 minutes until heated through. The sauce may thicken slightly, so I add a splash of milk or cream before reheating to bring it back to its silky consistency.

FAQs

Can I make this dessert without Baileys?

Yes, I can replace Baileys with cream, milk, or coffee for a delicious non-alcoholic version.

Can I prepare it ahead of time?

I prefer to make the sauce and dough just before baking, but I can prepare the dough earlier and keep it in the fridge for a few hours.

Can I freeze the baked dumplings?

Yes, I freeze them once cooled and reheat them gently in the oven or microwave before serving.

What kind of cocoa works best?

Dutch-processed cocoa gives a deeper, smoother chocolate flavor and a rich color.

Can I make this gluten-free?

Yes, I can use a gluten-free self-raising flour blend instead of regular flour.

How do I know when the dumplings are done?

They should be puffed, firm to the touch, and a skewer inserted into one should come out clean.

What’s the best way to serve them?

I love serving them with thickened cream or vanilla ice cream for a contrast of hot and cold.

Can I make it extra chocolatey?

Yes, I stir in a few pieces of chopped dark chocolate into the dough or sauce for a richer dessert.

Is it very sweet?

It’s indulgent but well-balanced—the cocoa adds a hint of bitterness that offsets the sweetness of the sauce.

Can I use another liqueur?

Absolutely. Kahlua, Tia Maria, or Frangelico work beautifully as substitutes for Baileys.

Conclusion

These Baileys Double Choc Baked Dumplings are one of my favorite indulgent desserts—rich, fluffy, and smothered in a velvety chocolate sauce with a boozy twist. They’re easy to make yet taste luxurious, making them perfect for when I want to impress guests or treat myself. Served warm with cream or ice cream, they’re pure chocolate heaven in every bite.