This is a nice, boozy little number that came in particularly handy when the pudding I made didn’t work out (you don’t want to know why!), and I needed a fairly speedy substitute.
I’ve had this pudding recipe filed away for just this sort of occasion – it’s quick and easy to make but, with the addition of Bailey’s (I’ve said it before.. I’ll say it again.. there is nothing that doesn’t benefit from the addition of Bailey’s!), it elevates plain old chocolate pudding into something immediately more sophisticated. Use a good quality dark chocolate and you’ll be onto a winner. Thanks to CountryLady at Dessert Food.com for this recipe. You’re a life-saver!
BAILEY’S CHOCOLATE PUDDING
Serves 4 larger portions or 6 x 4 oz ramekins
- 1/4 cup sugar
- 1/4 cup cornstarch (cornflour)
- 1 1/3 cups milk
- 1/2 cup cream (light or whipping)
- 1 egg yolk
- 1/3 cup Bailey’s Irish Cream
- 3 ounces (85g) dark chocolate (chopped)
- Combine sugar and cornstarch in a heavy, medium saucepan. Add milk and whisk until dry ingredients are dissolved.
- In a separate small bowl combine egg yolk and cream and whisk lightly. Add to the milk mixture in the saucepan and whisk.
- Cook, over medium heat, stirring constantly, until the mixture comes to a full boil and thickens. Remove from heat immediately and whisk in Bailey’s. Add chocolate and whisk until melted and smooth.
- Pour pudding into ramekins or serving dishes. Let cool slightly and cover the tops with plastic wrap to prevent a skin from forming. Refrigerate until chilled – a minimum of 2 hours.
- To serve, I like to add a good dollop of whipped cream, a dusting of cocoa powder and a sprinkling of grated chocolate.
Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting