Name: Boozy self-saucing chocolate pud
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 100g butter melted, plus a little extra for greasing; 250g self-raising flour; 140g golden caster sugar; 50g cocoa; 1 tsp baking powder; 3 large eggs; 200ml Irish cream liqueur plus extra to serve (optional); 50ml milk; 100g milk chocolate very roughly chopped into chunks; icing sugar for dusting (optional); single cream to serve; 200g light muscovado sugar; 25g cocoa

Home
Recipes
Boozy self-saucing chocolate pud

Boozy self-saucing chocolate pud

Sarah Cook

Save recipe

Serves 8

Easy

Prep: 35 mins

Cook: 30 mins

A star rating of 4.8 out of 5.19 ratingsRate

loading...

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

Freezable (sauce only)

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Homemade custard

A star rating of 4.6 out of 5.216 ratings

Ultimate vanilla ice cream

A star rating of 4.6 out of 5.114 ratings

Ingredients

Nutrition

Units:

MetricUS

100g butter

melted, plus a little extra for greasing
250g self-raising flour
140g golden caster sugar
50g cocoa
1 tsp baking powder
3 large eggs
200ml Irish cream liqueur

plus extra to serve (optional)
50ml milk
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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal572
fat23g
saturates13g
carbs79g
sugars55g
fibre3g
protein8g
salt1g

Method

step 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.
step 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.

Recipe from Good Food magazine, April 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.19 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now