Melting middle puddings with Baileys cream

written by Savanna Douglas February 5, 2024

The ultimate finale to a gorgeous meal. Make these puds ahead and bake to perfection. Serve with an extra glass of Baileys or a coffee on the side, if you like.

Melting middle puddings with Baileys cream

Serves: 2 Prep Time: 10 min Cooking Time: 16-18 min 16-18 min

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

40 g unsalted butter, plus extra for greasing
50 g dark chocolate (70% cocoa solids), chopped
1 medium egg, beaten
40 g caster sugar
1 tbsp cocoa powder, plus extra to dust
2 salted caramel Lindor chocolates
1 tbsp Baileys
30 ml double cream
Cocoa powder, to dust
You will need:
2 × 150 ml dariole moulds, greased

Instructions

1 Melt the butter and chocolate in a microwave-safe bowl, then whisk in the egg and sugar, and fold in the cocoa powder.

2 Spoon into the dariole moulds, filling each one halfway. Poke one Lindor chocolate into the middle of each mould, then smooth it over. Leave at room temperature until ready to bake.
3 Heat the oven to 150°C Fan/Gas 3. Bake the puds for 16–18 min until just set. 4 Whisk the Baileys with the cream until it forms soft peaks. Turn the puds out onto serving plates, dust with cocoa powder and serve with the Baileys cream.

ALSO SEE:

Caramelised limoncello tarts

Feature Image: W&H