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Boozy self-saucing chocolate pud

Boozy self-saucing chocolate pud

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Rating: 5 out of 5.12 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Freezable (sauce only)
Nutrition: per serving
NutrientUnit
kcal572
fat23g
saturates13g
carbs79g
sugars55g
fibre3g
protein8g
salt1g
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Ingredients

For the sauce

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.

Goes well with

Recipe from Good Food magazine, April 2014

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Overall rating

Rating: 5 out of 5.12 ratings

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