Baileys Self-Saucing Pudding

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.

5 from 2 votes

Print Pin

Course: Dessert

Cuisine: pudding

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: serves

Calories: 323kcal

Author: Lucy - Bake Play Smile

Equipment

Microwave or Thermomix
Oven

Ingredients

For the pudding:

60 g butter
125 g (½ 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 (¼ cup) cocoa powder
110 g (½ cup) caster sugar

For the sauce:

25 g (¼ cup) extra cocoa powder
110 g (½ cup) extra caster sugar
100 ml (100g) Baileys Irish cream
350 ml (350g) boiling water
icing sugar & ice-cream, to serve

Metric - US Customary

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.

Video

Nutrition