Chocolate Pudding with Whisky Sauce is a modern Scottish recipe for rich, steamed, chocolate pudding that is served with a whisky-based sauce. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Chocolate Pudding with Whisky Sauce.
140g dark chocolate [ 70% cocoa]
150ml double cream
25ml Macallan whisky
1 tablespoon golden syrup
Method:
Cut the butter into small cubes and add to the sugar in a bowl. Work the butter into the sugar with a wooden spoon until the mixture becomes light and fluffy. Whisk the eggs together and slowly add to the sugar mixture, stirring all the time. Once you have a smooth batter sieve the cocoa powder into this and stir-in to mix. Add 3 tbsp flour to thicken and then pour in the whisky. Then add the remaining flour a little at a time, stirring all the while.
Grease 4 individual metal pudding moulds or ramekins with butter and dust with caster sugar. Place a spoonful of the mix in each mould, cover with aluminium foil and secure this tightly in place. Place these in a large pot and add enough water to reach half-way up the moulds. Bring the water to a boil then reduce to a simmer and cook for 40 minutes.
Meanwhile prepare the sauce by melting the chocolate in a bain-marie then add the cream, the whisky and the golden syrup. Mix into a smooth sauce then remove the puddings and tip onto a plate. Pour over the chocolate sauce and serve, adding a few of the berries on the side before serving.
The chocolate sauce is excellent and can be used for many other dishes. I find that adding 1 tbsp orange marmalade to this sauce makes a wonderful sauce for pancakes.
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