Print

Baileys Self-Saucing Pudding

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Baileys Self-Saucing Pudding is a warm, gooey, and luxurious dessert that combines rich chocolate flavor with the smooth creaminess of Baileys Irish Cream. As it bakes, it creates its own silky sauce, making it the ultimate comfort pudding for any occasion.

Ingredients

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

Instructions

  1. Preheat the oven to 180°C (160°C fan-forced) and grease a 2L (8-cup) capacity baking dish.
  2. In a small saucepan, combine the milk, butter, and chopped milk chocolate. Heat gently over low heat until melted and smooth. Remove from the heat, whisk in the vanilla, and let cool slightly.
  3. In a large bowl, sift the flour and 55 g (1/4 cup) of the brown sugar. Make a well in the center and add the egg and the melted chocolate mixture. Fold gently with a large metal spoon until combined, then pour into the prepared dish and smooth the top.
  4. In a jug, mix the Baileys, cocoa powder, and remaining 100 g (1/2 cup) brown sugar. Pour in the boiling water and stir with a fork until the sugar dissolves.
  5. Carefully pour the Baileys mixture over the back of a spoon onto the pudding batter to form a sauce layer.
  6. Place the dish on a baking tray and bake for 30–35 minutes, or until the top is firm to touch and the sauce is bubbling around the edges.
  7. Let the pudding stand for 5 minutes before serving. Serve warm with whipped cream or ice cream and an extra drizzle of Baileys.

Notes

For a richer flavor, use dark chocolate instead of milk chocolate.

Add a tablespoon of espresso to the sauce for a mocha twist.

Use Baileys Chocolate Luxe or Salted Caramel for a festive variation.

For a non-alcoholic version, replace the Baileys with milk and a teaspoon of instant coffee.

Store leftovers in the fridge for up to 2 days and reheat gently before serving.

Nutrition

Find it online: https://chocolatecoveredamy.com/baileys-self-saucing-pudding/