Self saucing chocolate whiskey pudding

Published on by Teresa Ulyate

 

I could think of few better desserts to whip up as I sit here on this chilly day wearing four layers and my thickest socks! When the temperature drops and the rain clouds roll in you’ll want to head to the kitchen and whip up this self saucing chocolate whiskey pud – trust me on this one!

 

 

I have played around with this pudding recipe over the years, making different versions depending on what we were in the mood for, and this particular version is made with a few splashes of warming whiskey. I’ll admit the pudding isn’t much to look at, but don’t let it’s unfussy appearance fool you into thinking that it isn’t delightfully decadent.

 

 

Dig into the chocolate whiskey dessert while it still warm from the oven and discover the rich chocolate sauce lurking underneath! Add a generous scoop of vanilla ice cream or a glug of cream and you’ll soon be in dessert heaven. Spoil yourself and give it a try soon!

 

 

SELF SAUCING CHOCOLATE WHISKEY PUDDING

For the chocolate pudding:

  • 250ml (1 cup) flour
  • 7.5ml (1½ tsp) baking powder
  • pinch of salt
  • 50ml cocoa
  • 200ml light brown sugar
  • 60ml (¼ cup) ground almonds
  • 50g butter
  • 1 large egg
  • 150ml milk
  • 45ml (3 tbsp) whiskey
  • 5ml (1 tsp) vanilla extract
  • 100g dark chocolate chips

For the sauce:

  • 1 cup treacle sugar
  • 50ml cocoa powder
  • 200ml boiling water
  • 2 tbsp whiskey

1.) Preheat your oven to 170ºC. Grease a 22cm square ovenproof dish.

2.) Sift the flour, baking powder, salt and cocoa into a mixing bowl. Stir in the sugar and ground almonds.

3.) Melt the butter. Add it to the dry ingredients along with the egg, milk, whiskey and vanilla extract. Stir until just combined, then stir in the chocolate chips.

4.) Pour the batter into the oven dish. Make the sauce by placing the treacle sugar and cocoa in a jug. Add the boiling water and whiskey and stir until the sugar has dissolved. Gently pour the runny sauce over the back of a spoon into the dish so that it sits on top of the batter.

5.) Bake for 45-50 minutes until the pudding is cooked through. Serve warm from the oven with ice cream or cream.

 

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