Chocolate puds with Baileys sauce recipe
These chocolate puds are no doubt on a festive venn diagram somewhere, marrying Baileys, chocolate truffles and Christmas puddings together into one delicious dessert. The truffles are hidden inside the individual puddings, served warm with the hot Baileys sauce poured over the top.
See method- Serves 6
- 15 mins to prepare and 35 mins to cook
- 486 calories / serving
Ingredients
- 125g (4oz) self-raising flour
- 40g (1½oz) cocoa
- 125g (4oz) unsalted butter, at room temperature
- 100g (3½oz) soft light brown sugar
- 2 eggs
- 6 Tesco Finest assorted truffle balls
For the Baileys sauce
- 200ml (1/3 pint) single cream
- 6 squares of white chocolate
- 4tbsp Baileys Original Irish Cream Liqueur
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Shop ingredientsEach serving contains
- Energy
- 2025kJ 486.0kcal
- Fat
- 32g
- Saturates
- 19g
- Salt
- 0.5g
- Sugars
- 25g
of the Reference intake
Carbohydrate 43.6gProtein 7.5gFibre 3.0g
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- Preheat the oven to gas 4, 180°C, fan 160°C. Mix the flour and cocoa together in a bowl. In another bowl, beat the butter with the sugar, then beat in the eggs. Fold the mixture into the dry ingredients. Put a large spoonful of the mixture into six 150ml (¼pt) pudding basins, add a truffle to each, sitting it in the centre. Divide the remaining mixture between the basins and smooth the tops.
- Place the basins on a baking tray and bake for 25 minutes, or until they are risen and feel springy to the touch.
- Meanwhile, heat the cream and white chocolate together. When smooth, add the Baileys. Turn the puddings onto plates and serve with the warm sauce.
- See more Irish recipes
*This pud is very rich and indulgent, so it shouldn't be eaten too often. But it's perfect for those special occasions.
