Boozy self-saucing chocolate pud

Boozy self-saucing chocolate pud

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(7 ratings)

Prep: 35 mins Cook: 30 mins

Easy

Serves 8
Break through the spongey chocolate topping to reveal a puddle of sauce in this super-simple dessert with Irish cream liqueur

Nutrition and extra info

  • sauce only

Nutrition: per serving

  • kcal572
  • fat23g
  • saturates13g
  • carbs79g
  • sugars55g
  • fibre3g
  • protein8g
  • salt1g
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Ingredients

  • 100g butter, melted, plus a little extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g self-raising flour
  • 140g golden caster sugar
  • 50g cocoa
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 3 large egg
  • 200ml Irish cream liqueur, plus extra to serve (optional)
  • 50ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 100g milk chocolate, very roughly chopped into chunks
  • icing sugar, for dusting (optional)
  • single cream, to serve

For the sauce

  • 200g light muscovado sugar
  • 25g cocoa

Method

  1. Grease a 2-litre baking dish and heat oven to 180C/160C fan/gas 4. Put the kettle on. Put the flour, caster sugar, cocoa, baking powder and a pinch of salt in a large mixing bowl. Whisk together the eggs, butter, liqueur and milk, then pour onto the dry ingredients and mix together until smooth. Stir in the chocolate chunks and scrape everything into the baking dish.

  2. To make the sauce, mix 300ml boiling water from the kettle with the sugar and cocoa, then pour all over the pudding batter – don’t worry, it will look very strange at this stage! Bake on the middle shelf of the oven for 30 mins until the surface looks firm, risen and crisp. Dust with icing sugar, if you like. Serve straight away – as you scoop spoonfuls into serving bowls, you should find a gorgeous chocolate sauce underneath. Eat with single cream and extra liqueur, if you like.

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Comments, questions and tips

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Comments (5)

Emycakes's picture
3.75

I halved the recipie as only feeding three. There wasn't as much sauce as in the pic but it was scummy. Hubby had 3 portions one after the other. Will make again but maybe adding more of the topping.

bean_mother's picture
3.75

I've made this twice now. the first time I didn't have enough Bailey's so topped up with brandy. I also forgot to put the bar of chocolate in it. It was still delicious but a bot too boozy.

The second time I did it to the letter and it was great. The bar of chocolate adds to the richness and depth of the sauce and sponge. It's a great hit.

sxmscorpio's picture
3.75

This is a tasty and quick recipe though not very attractive looking. Therefore good for family dessert only. Also, must be served as soon as cooked otherwise the sauce disappears. The next day, I did warm it up in the microwave so the cake is moist and soft but no sauce...tastes good though with single cream or ice cream.
I followed the recipe exactly but as with other reviewers, cut down on the sugar both in the cake and in the sauce. Also used only 100ml of Bailey's, added milk to make up the rest as did not want an overtly Bailey's tasting cake.

rachl1's picture
5

Delicious - the liqueur can be replaced by black coffee which makes it less sweet and sickly. It goes superbly with good vanilla ice cream for a special family pudding.

carole-annesophie's picture
5

I made this on Mothering Sunday,I didn't have any Irish cream liqueur,so I used 150ml of single cream and 50ml of rum(I guess you could use any number of liqueurs or spirits to suit your own taste) the result was delicious and went down a storm,will be making this again,so quick and easy.

Questions (4)

mandafers's picture

Could I make this a couple of hours in advance and leave until ready to bake?

goodfoodteam's picture

Hi mandafers, thanks for getting in touch. It's best to make this recipe when you want to serve it as leaving it unbaked for a length of time could mean that the sauce won't form on the bottom and the raising agent will have too much time to react with the other ingredient and could collapse. 

sacwak1's picture

Could you let me know what the dimensions are for a 2 litre baking dish please?

goodfoodteam's picture
Hi there thanks for your question, you need a tin just slightly smaller than an A4 sheet of paper, so roughly 20 x 25 cm.

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