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Serves 8


4 oz. butter, softened
4 oz. soft brown sugar
4 oz. self-raising flour, sifted
3 oz. cocoa powder, sifted
2 eggs, beaten
4 tbsp. condensed milk
3 oz. white chocolate chips
3 oz. bittersweet chocolate chips
2 oz. walnuts, coarsely chopped
6 oz. milk chocolate chips
1 oz. butter, softened
3 tbsp. warm water
3 tbsp. English golden syrup
1 tsp. Bailey's Irish Cream Liqueur


Using a food processor, combine butter, brown sugar, flour, cocoa, eggs, condensed milk, white chocolate, and bittersweet chocolate. Mix well until everything except chocolate chips are smooth.

In a pan, melt together milk chocolate, butter, warm water, golden syrup, and liqueur. Stir constantly until melted and smooth.

Pour half the liqueur sauce into a 3-cup greased pudding basin. Add chocolate cake mixture. Cover with pleated silicon paper and foil, secured with string to the basin.

Put basin in a stockpot. Fill stockpot with water until it comes to halfway up the basin. Cover and bring to a boil. Steam for 2 hours until cooked.

Meanwhile, reheat sauce in a pan. Serve pudding hot with sauce drizzled over the top.