Bailey's & Chocolate Self-Saucing Pudding


 Is this a wicked Winter pud? Nah - just one that is extremely decadent and so very, very moreish. 

I hope you enjoy it as much as I do :).

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.  



Dry ingredients 

115 g Bakers' Magic gluten free flour

100 g Caster sugar

30 g Cocoa (I used rich dark cocoa)

1 tsp Baking powder

1/4 tsp Salt

Wet ingredients 

100 g Bailey's Irish Cream Whiskey

100 g Warm water

1 egg

80 g Oil (I use rice bran oil)

1 tsp Vanilla extract


Yummo Sauce

300 g Thickened cream

100 g Bailey's Irish Cream Whiskey

100 g Boiling water

10 g Cocoa (sifted)

150 g Caster sugar

Vanilla (optional)


Last time I made it I made a double batch of the sauce (soooo good) and made it with 50:50 Bailey's and Butterscotch Schnapps (really, really good).  




In a large heavy saucepan combine the ingredients for the sauce over a low heat. Get rid of any lumps in the cocoa.

Increase the heat & boil the mix for approximately 8 mins. You will need to stir the mix.

The sauce will increase ~3X in volume when it is boiling. I have made the pudding without boiling the sauce however it tends to boil over in the oven and does create a bit of a mess. 

While the sauce is boiling start making the cake.

Turn oven on to 170 C (fan forced).

Grease an oven proof pudding basin or baking dish. My dish is 12 cm x 12 cm with a height of 7 cm.


Mix together the dry ingredients in a mixing bowl. Get rid of any lumps in the flour & cocoa. I usually put them all in a Thermomix & mix them for a couple of seconds on speed 7. 

Whisk together the wet ingredients.

Combine 1/2 of the wet ingredients with the dry ingredients. I usually mix it together with a spatula/scraper. Mix in the remaining wet ingredients until the batter is uniform. 

Assembling the pud

Pour a little of the sauce into the base of the greased dish. 

Pour the cake batter into the greased dish.

Gently pour the remaining sauce over the top of the cake batter. I usually hold a spoon closely over the batter & pour the sauce on to the spoon. 

Put it in the oven & bake it at 170 C for approximately 35 - 40 mins. The actual time will vary depending on your oven and the size of the dish you are using. 

Bring the pudding out of the oven & allow it to cool down a little before serving with cream and/or ice-cream.

Simply enjoy!