Why You’ll Love This Recipe

I love this recipe because it’s pure decadence in a bowl. The Baileys adds a luxurious, velvety flavor that pairs perfectly with the chocolate and brown sugar. It’s the kind of dessert that feels cozy and comforting, yet fancy enough for entertaining. Plus, it’s all made in one dish — no complicated steps, no fancy equipment, just a rich, self-saucing treat that’s ready to serve warm with a scoop of ice cream or whipped cream.

Ingredients

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

125 ml (1/2 cup) milk
40 g butter, chopped
60 g milk chocolate, chopped
1 tsp vanilla essence
150 g (1 cup) self-raising flour
155 g (3/4 cup, firmly packed) brown sugar
1 egg, lightly whisked
125 ml (1/2 cup) Baileys Irish Cream liqueur, plus extra, to drizzle
1 tbsp cocoa powder
250 ml (1 cup) boiling water
Whipped cream or ice-cream, to serve

Directions

1. I preheat the oven to 180C (160C fan-forced) and grease a 2L (8-cup) capacity baking dish.

2. In a small saucepan, I place the milk, butter, and chopped milk chocolate, heating gently over low heat until melted and smooth. I remove it from the heat, whisk in the vanilla, and let it cool slightly.

3. In a large bowl, I sift the flour and 55 g (1/4 cup) of the brown sugar, then make a well in the center.

4. I add the egg and the melted chocolate mixture, folding everything together with a large metal spoon until combined. I pour the batter into the prepared dish and smooth the top.

5. In a jug, I mix the Baileys, cocoa powder, and remaining 100 g (1/2 cup) of brown sugar. I pour in the boiling water and stir with a fork until the sugar dissolves.

6. I carefully pour this liquid over the back of a spoon onto the pudding mixture to form the sauce layer.

7. I place the dish on a baking tray and bake for 30–35 minutes, or until the pudding is firm to a gentle touch and the sauce is bubbling around the edges.

8. I let it stand for 5 minutes before serving, then serve it warm with whipped cream or ice cream and an extra drizzle of Baileys on top.

Servings and Timing

This pudding serves 6 people and takes about 55 minutes in total — 15 minutes to prepare and 40 minutes to bake. It’s perfect for a cozy night in or as an impressive dessert for guests.

Variations

Sometimes I make this pudding with dark chocolate instead of milk chocolate for a richer flavor. For a twist, I add a tablespoon of espresso to the sauce mixture — it deepens the chocolate taste beautifully. If I want to make it extra festive, I use Baileys Chocolate Luxe or Salted Caramel Baileys. For a non-alcoholic version, I simply replace the Baileys with milk and a teaspoon of instant coffee for a similar richness.

Storage/Reheating

If I have leftovers, I store them in the fridge for up to 2 days, covered tightly. To reheat, I pop the pudding into the microwave for about 30–45 seconds per serving or warm it in the oven at 160C for 10 minutes. The sauce thickens slightly after chilling, so I like to add a splash of warm milk or cream when reheating to bring back the gooey texture.

FAQs

Can I make this pudding ahead of time?

Yes, I assemble it ahead, then bake just before serving for the best sauce consistency.

Can I use dark chocolate instead of milk chocolate?

Absolutely, dark chocolate gives it a deeper, more intense flavor.

Can I make this alcohol-free?

Yes, I replace the Baileys with extra milk or cream and a touch of vanilla.

What type of Baileys works best?

The classic Baileys Original is perfect, but flavored varieties like Chocolate or Salted Caramel are delicious too.

Can I make this in individual ramekins?

Yes, I divide the mixture evenly into six ramekins and reduce the baking time to about 20–25 minutes.

Why pour the sauce over the back of a spoon?

It helps to distribute the sauce mixture gently so it sits on top and forms a separate layer while baking.

How do I know when it’s done?

The top should be firm and springy to touch, while the sauce will be bubbling underneath.

What’s the best way to serve it?

I serve it warm with a big scoop of vanilla ice cream or a dollop of whipped cream.

Can I add nuts or chocolate chips?

Yes, chopped hazelnuts or extra chocolate chips add great texture.

How can I make it extra rich?

I swap some of the milk for cream or use dark cocoa powder for a more intense chocolate flavor.

Conclusion

I love how this Baileys self-saucing pudding transforms simple ingredients into something truly decadent. The combination of gooey chocolate sponge, creamy Baileys sauce, and a cool scoop of ice cream makes it irresistible. It’s easy to prepare, wonderfully indulgent, and always a hit — the perfect dessert to finish any meal with a touch of luxury.