Baileys self-saucing pudding
- 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 liqueur, plus extra, to drizzle
- 1 tablespoon cocoa powder
- 250ml (1 cup) boiling water
- Whipped cream or ice-cream, to serve
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.
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.
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.
Serve with cream or ice-cream, drizzled with extra Baileys.