Baileys melting chocolate puddings

Melting chocolate pudding
Little pudding before forking! (photo by Ashley)

Baileys melting chocolate puddings are one of my favourite go to puddings! I’ve shamelessly adapted this recipe from one of Delia’s (which I also highly recommend) and I’ve added one of my favourite flavours – Baileys!  It’s a lovely dessert to serve at a dinner party because you can make it in advance (you can even freeze them!) and it’s pretty impressive if you get it right (don’t worry if you over cook them because they’re still delicious).

The trick is to cook them until they’re just a little bit firm on top – which is about 12 mins. Then you have to whip them out, leave them to cool/set for a min, then carefully turn them out. If you serve them immediately, the middle should still be melting and delish.

Melty melty melty... (photo by Ashley)
Melty melty melty… (photo by Ashley)

Serves 8
note – this dessert contains partially cooked eggs

  • 200g quality dark chocolate (at least 70% cocoa)
  • 190g unsalted butter
  • 3 tbsp Baileys
  • 100g caster sugar
  • 4 large eggs
  • 4 large egg yolks
  • 2 teaspoons vanilla extract
  • 60g plain flour
  • double cream for pouring over it
  • 8 small individual pudding tins (I use Silverwood ones)
  • 1 tbsp butter for greasing
  1. Break up the chocolate and chop up the butter. Place them in a pyrex bowl and melt on 10-20 second bursts in the microwave. Whisk until it’s all melted together, then whisk in the Baileys.
  2. Next, pop the sugar, eggs, egg yolks and vanilla into a large mixing bowl, whisk on high until the mixture has doubled in volume – this can take up to 5 whole mins, so be patient! You want to be able to trail ribbons when you lift the beaters out. It needs to be thick and mousse-y.
  3. This is a fantastic Delia trick – you pour the melted chocolate mixture around the edge of the bowl and then sieve the flour over the top. Carefully fold the whole mixture together with a large metal spoon until it’s all well combined. Don’t rush it – it needs to keep its lightness.
  4. Now butter your tins and divide the mixture between the tins and place them up on a baking tray. Cover in clingfilm and pop them in the fridge for an hour or two (or longer – they will be ok for up to 2 days in my experience).
  5. When you’re ready to serve them, bake on the centre shelf of the oven for 12-14 mins. They should be firm to the touch but not too solid. Leave them to set for 1 minute, then turn them out onto individual places using a pallet knife.
  6. Serve immediately, with a jug double cream. As the puddings cool, the melted chocolate inside continues to set, so they won’t stay melty for long. They’re nice eaten the next day, but they will be more like moist little puds as opposed to melty amazingness.