Boozy self-saucing chocolate pud

Boozy self-saucing chocolate pud

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

Prep: 35 mins Cook: 30 mins


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
Save to My Good Food
Please sign in or register to save recipes.


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



    Butter is a dairy product made from separating whole milk or cream into fat and…

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



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

  • 100g milk chocolate, very roughly chopped into chunks
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • icing sugar, for dusting (optional)
  • single cream, to serve

For the sauce

  • 200g light muscovado sugar
  • 25g cocoa


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
4th May, 2017
I have made this a few times and it works and tastes great - you don't need anything else from a recipe! Deffo can cut down on the sugar and nice to mix half baileys with half coffee. I have also made it with amarula and it is soooo delicious. Doesn't keep well as the sauce does disappear but to be honest it normally all gets hoovered up!
6th Mar, 2016
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.
19th Jun, 2014
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.
30th Apr, 2014
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.
4th Apr, 2014
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.
2nd Apr, 2014
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.
3rd Apr, 2015
Could I make this a couple of hours in advance and leave until ready to bake?
goodfoodteam's picture
20th Apr, 2015
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. 
15th Oct, 2014
Could you let me know what the dimensions are for a 2 litre baking dish please?
goodfoodteam's picture
7th Nov, 2014
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.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?