Macallan Whiskey Chocolate Pudding

Name: Macallan Whiskey Chocolate Pudding
Ingredients: Pudding; 1/2 cup extra finely granulated sugar; 4 ounces margarine; 1/2 cup cocoa powder or 1/2 cup drinking chocolate; 1 1/2 cups flour; 2 eggs; 25 ml whiskey (Macallan, 2 tbsp); 2 tablespoons skim milk; 1/2 cup raspberries (or soft berries of choice, 2 oz.); Sauce; 4 ounces dark chocolate (70% cocoa); 3/4 cup double cream; 25 ml macallan whiskey (2 tbsp); 1 tablespoon golden syrup (light corn syrup is the closest in the US)

14 ingredients

6 steps

Ingredients

Pudding
1/2 cup extra finely granulated sugar
4 ounces margarine
1/2 cup cocoa powder or 1/2 cup drinking chocolate
1 1/2 cups flour
2 eggs
25 ml whiskey (Macallan, 2 tbsp)
2 tablespoons skim milk
1/2 cup raspberries (or soft berries of choice, 2 oz.)
Sauce
4 ounces dark chocolate (70% cocoa)
3/4 cup double cream
25 ml macallan whiskey (2 tbsp)
1 tablespoon golden syrup (light corn syrup is the closest in the US)

Directions

1

Blend sugar and margarine until light and fluffy.
2

Sieve cocoa powder or chocolate into flour.
3

Whisk eggs together, then add to sugar/margarine mix, adding a little flour mix to thicken. Add whiskey and more flour mix until both flour and whiskey have been used. Add skimmed milk, to soften. Grease 4 individual pudding moulds with margarine and dust with caster sugar.
4

Place a spoonful of the mix into each mould, cover with tin foil and secure tightly. Place in a pot of warm water which reaches halfway up the moulds. Bring to the boil then simmer for 40 minutes.
5

For the sauce : melt chocolate in a bowl over boiling water, add cream, whiskey and syrup.
6

Remove puddings and place on plates. Then pour over the chocolate sauce, adding a few soft berries before serving.