Our Baileys Self-Saucing Pudding is a classic winter dessert recipe with a twist… a rich chocolate sponge pudding with a cheeky and indulgent Baileys sauce.
One of our good old favourite recipes – the classic chocolate self-saucing pudding has had a boozy makeover… say hello to the cheekiest winter dessert – Baileys Self-Saucing Pudding!
The ingredients you need to make a chocolate self-saucing pudding with Baileys Irish cream
The ingredients you need to make this Baileys pudding are virtually identical to the original chocolate pudding recipe… but of course, with the addition of Baileys!!!
There are two parts to a self-saucing pudding:
- The chocolate cake-like pudding
- The sauce
To make the pudding, you will need:
- butter
- milk
- vanilla extract
- egg
- Baileys Irish cream
- self-raising flour
- cocoa
- caster sugar
And for the rich chocolate sauce, you’ll need:
- extra cocoa powder
- extra caster sugar
- Baileys Irish cream
- boiling water
How to make a Baileys chocolate pudding
Self-saucing puddings are the easiest dessert in the world to make – with just a couple of simple steps….
- Start off by melting the butter and whisking together with the other wet ingredients.
- Add the dry ingredients and mix through.
- Pour into a baking dish.
- To make the sauce, sprinkle extra cocoa powder and caster sugar over the top of the pudding. Gently pour over the extra Baileys and boiling water.
- Bake in the oven until the top of the pudding is firm/sponge-like, but the bottom (the sauce) is still liquid.
How do you make the sauce for a self-saucing pudding?
Making the sauce for a chocolate pudding is like a little bit of magic! Why? Because you prepare the sauce on top of the pudding, but once it’s baked, the rich chocolate sauce will be hiding underneath!
This means that when you serve up a bowl of self-saucing pudding, you’ll get a top layer of chocolate cake-like pudding, with a beautiful sauce oozing out from the bottom.
When you’re preparing the sauce, ensure that you sprinkle the extra cocoa powder and caster sugar evenly over the pudding layer and then gently pour the Baileys and boiling water over the top. There’s no need to mix the sauce together – it will magically do it’s thing in the oven!
More Baileys Irish cream recipes
If you love Baileys Irish cream… then you’re going to want to check out these recipes too!
- Homemade Baileys Irish Cream
- Baileys Chocolate Ripple Cake
- Microwave Baileys Chocolate Fudge
- Baileys Malteser Cheesecake
- Baileys Tim Tam Cheesecake Balls
- Baileys Chocolate Cheesecake
… did I mention that I love Baileys recipes!??
Self-saucing puddings… the perfect winter dessert!
Nothing beats a yummy hot bowl of pudding during winter (especially when there’s a big scoop – or 3 – of ice-cream involved!). Here’s a few more pudding recipes to get you through those cold nights!
- Classic old fashioned chocolate self-saucing pudding (just like this recipe – but without the Baileys!)
- Butterscotch self-saucing pudding
- Lemon delicious pudding
- Sticky date puddings with caramel sauce
- Creamy mini lemon puddings
If you’re after a gluten-free chocolate self saucing pudding recipe, check this one out.
Baileys Self-Saucing Pudding
Ingredients
For the pudding:
- 60 g butter
- 125 g (1/2 cup) milk
- 2 tsp vanilla extract
- 1 egg, lightly beaten
- 50 g (50ml) Baileys Irish cream
- 150 g (1 cup) self-raising flour
- 25 g (1/4 cup) cocoa powder
- 110 g (1/2 cup) caster sugar
For the sauce:
- 25 g (1/4 cup) extra cocoa powder
- 110 g (1/2 cup) extra caster sugar
- 100 ml (100g) Baileys Irish cream
- 350 ml (350g) boiling water
- icing sugar & ice-cream, to serve
Instructions
Conventional Method
- Preheat oven to 160 degrees celsius (fan-forced). Grease a large (6 cup capacity) baking dish and set aside.
- Melt the butter in the microwave in a microwave-safe bowl on 50% power for 2 minutes or until melted. Allow to cool slightly.
- Add the milk, vanilla extract, egg and Baileys and whisk together.
- Sift the self-raising flour and cocoa powder over the liquid mixture. Add the caster sugar and whisk together until combined.
- Pour the mixture into the prepared baking dish.
- Sprinkle the extra cocoa powder and caster sugar over the pudding mixture.
- Carefully pour over the Baileys Irish cream and boiling water.
- Bake for 30 minutes or until firm on the top (but liquid underneath - as this is the sauce).
- Allow to cool slightly, then dust with icing sugar.
- Serve with vanilla ice-cream or custard.
Thermomix Method
- Preheat oven to 160 degrees celsius (fan-forced). Grease a large oven baking dish (6 cup capacity) and set aside.
- Sift the self-raising flour and cocoa by pressing Turbo 5-10 times. Set aside in a separate bowl.
- Place butter into the Thermomix bowl and melt on 100 degrees, Speed 1, 2 minutes. Allow to cool slightly.
- Add the milk, vanilla extract, egg and Baileys and mix on Speed 4, 20 seconds.
- Add the sifted self-raising flour, cocoa powder and caster sugar and mix on Speed 4, 5 seconds. Scrape down the sides of the bowl and mix for a further 10 seconds or until smooth.
- Pour the mixture into the prepared dish.Sprinkle the extra cocoa powder and caster sugar over the pudding mixture. Carefully pour over the boiling water and Baileys Irish cream.
- Bake for 30 minutes or until firm on the top (but liquid underneath - as this is the sauce). Allow to cool slightly, then dust with icing sugar. Serve with ice-cream.
Nutrition
@BakePlaySmileBlog
Planning to make this tonight. Sauce calls for 100ml or 100 g of Baileys and 350ml or 100 g of water??
Confirming the measurements are correct for the water, 350 ml isn’t 100 g
My apologies – it’s 350 ml water. xx