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Chocolate puds with Baileys sauce recipe

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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

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
2025kj
486kcal 24%
Fat
32g 46%
Saturates
19g 93%
Sugars
25g 28%
Salt
0.5g 8%

of the reference intake
Carbohydrate 43.6g Protein 7.5g Fibre 3g

Method

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.

*This pud is very rich and indulgent, so it shouldn't be eaten too often. But it's perfect for those special occasions.

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