Self saucing chocolate and whiskey pudding

Self-saucing chocolate whiskey pudding

Published on by Teresa Ulyate

Self-saucing chocolate and whiskey pudding

 

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!

 

Bowl of chocolate chip batterDish of self-saucing pudding

 

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.

 

Self-saucing chocolate and whiskey puddingSelf-saucing chocolate and whiskey pudding

 

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!

 

Bowls of cocoa and chocolate chips Self-saucing chocolate and whiskey pudding

 

 

SELF-SAUCING CHOCOLATE WHISKEY PUDDING

Chocolate pudding

  • 135 g cake flour
  • 7.5 ml (1½ tsp) baking powder
  • pinch of salt
  • 50 ml cocoa
  • 180 g light brown sugar
  • 30 g ground almonds
  • 50 g butter, melted
  • 1 large egg
  • 150 ml milk
  • 45 ml (3 tbsp) whiskey
  • 5 ml (1 tsp) vanilla extract
  • 100 g dark chocolate chips

Chocolate sauce

  • 160 g treacle sugar
  • 50 ml cocoa powder
  • 200 ml boiling water
  • 30 ml (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 almonds.

3.) Add the butter, egg, milk, whiskey and vanilla to the dry ingredients. 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 baked through. Serve warm from the oven with ice cream or cream.

 

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