Abel Prasad’s love for Baileys

Baileys self-saucing pudding

Baileys self-saucing pudding

We’ve made chocolate self-saucing pudding even more indulgent by adding rich Baileys Irish cream. You’re welcome!


  • 125ml (1/2 cup) milk
  • 40g butter, chopped
  • 60g milk chocolate, chopped
  • 1 teaspoon vanilla essence
  • 150g (1 cup) self-raising flour
  • 155g (3/4 cup, firmly packed) brown sugar
  • 1 egg, lightly whisked
  • 125ml (1/2 cup) Baileys Irish Cream, plus extra, to drizzle
  • 1 tablespoon cocoa powder
  • 250ml (1 cup) boiling water
  • Whipped cream or ice-cream, to serve


  • Step 1
    Preheat oven to 180C/160C fan forced. Grease a 2L (8-cup) capacity baking dish. Place the milk, butter and chocolate in a small saucepan. Heat over low heat until chocolate and butter have melted. Remove from the heat and whisk until smooth. Transfer to a bowl or jug and set aside to cool slightly. Stir in the vanilla.
  • Step 2
    Sift the flour and 55g (1/4 cup) sugar into a bowl and make a well in the centre. Add the egg and milk mixture. Use a large metal spoon to fold gently until well combined. Transfer to the prepared dish
  • Step 3
    Combine the Baileys, cocoa and remaining 100 (1/2 cup) sugar in a jug. Add the boiling water. Use a fork to stir until sugar dissolves. Carefully pour the mixture over the back of a large spoon onto the pudding mixture. Place the dish on a baking tray and bake for 30-35 minutes or until the pudding is firm to a gentle touch and the sauce is bubbling around the edges. Set aside for 5 minutes to cool slightly.
  • Step 4
    Serve with cream or ice-cream, drizzled with extra Baileys.
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