Baileys mudslide pudding

Inspired by the classic mudslide cocktail, you can drinks and dessert when you serve up our wicked Baileys chocolate self-saucing pudding.

Allergens: Recipe may contain gluten, milk, egg, wheat and lactose.

13 Ingredients

  • 225g (1 1/2 cups) self-raising flour

  • 155g (3/4 cup, firmly packed) brown sugar

  • 35g (1/3 cup) cocoa powder, plus extra, to dust

  • 2 eggs, lightly whisked

  • 185ml (3/4 cup) milk

  • 80g butter, melted, cooled slightly

  • Vanilla ice-cream, to serve
  • baileys sauce

  • 155g (3/4 cup, firmly packed) brown sugar

  • 35g (1/3 cup) cocoa powder

  • 125ml (1/2 cup) Baileys Irish Cream liqueur

  • 2 tbsp Kahlúa coffee liqueur

  • 2 tbsp vodka

  • 185ml (3/4 cup) boiling water

5 Method Steps

  • Step 1

    Preheat oven to 180C/160C fan forced. Grease a 2L (8 cup) baking dish with butter.

  • Step 2

    Combine the flour

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    (225g (1 1/2 cups) self-raising flour), sugar (155g (3/4 cup, firmly packed) brown sugar) and cocoa (35g (1/3 cup) cocoa powder, plus extra, to dust) in a large bowl. Add the egg (2 eggs, lightly whisked), milk (185ml (3/4 cup) milk) and butter (80g butter, melted, cooled slightly). Stir until well combined. Spoon into prepared dish and spread evenly to cover the base.

  • Step 3

    To make the sauce, combine sugar (155g (3/4 cup, firmly packed) brown sugar), cocoa (35g (1/3 cup) cocoa powder), Baileys (125ml (1/2 cup) Baileys Irish Cream liqueur), Kahlúa (2 tbsp Kahlúa coffee liqueur) and vodka (2 tbsp vodka) in a heatproof jug. Stir in boiling water (185ml (3/4 cup) boiling water). Reserve 1 tablespoonful of sauce. Gradually pour remaining over back of a large metal spoon onto pudding mixture.

  • Step 4

    Bake for 25-30 minutes or until the pudding is firm when lightly touched. Set aside for 5 minutes to cool slightly.

  • Step 5

    Top with ice-cream (Vanilla ice-cream, to serve), dust with extra cocoa.
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Recipe Notes

To make this kid friendly, omit the alcohol in the sauce and increase the boiling water to 325ml (1 1 ⁄2 cups). $2.60 per serve taste magazine

Image by Vanessa Levis

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