Chocolate Bailey’s Self Saucing Pudding
- 125 g self-raising flour
- 70 g caster sugar
- ¼ c cocoa
- ½ tsp baking powder
- 50 g melted butter
- 2 eggs lightly beaten
- 60 ml milk
- 50 g dark chocolate (chopped)
- ¼ cup cocoa
- 1 c firmly packed brown sugar
- ¼ c Bailey’s lacquer
Preheat the oven to 180 C and grease a 1 litre baking dish. In a bowl combine the flour, sugar, cocoa and baking powder.
In a separate bowl combine the melted butter, eggs and milk. Pour this into the dry ingredients and mix well and then fold in the melted chocolate. Pour this into the prepared dish.
Mix the sauce ingredients and then pour the sauce over the batter and bake for about 30 minutes. Dust with icing sugar and serve with icecream, custard or cream.
Happy stitching, and have a fabulous weekend with lots of chocolate and hot cross buns!
The Ultimate Chocolate Chip Cookies
- 200 g dark chocolate
- 70 g toasted macadamia nuts
- 250 g butter, softened
- ¼c brown sugar
- ¼c white sugar
- 4 tbsp sweetened condensed milk
- 1 tsp vanilla essence
- 3 c flour
- 2 tsp baking powder
Preheat the oven to 170 C. Roughly chop the chocolate and the nuts. In a large bowl cream the butter and sugars and then add the condensed milk. Sift in the dry ingredients before adding the chocolate and nuts. Mix to combine. Roll the mixture into balls and place on oven trays. Flatten them slightly with a fork and bake for about 15 minutes