Macallan Whiskey Chocolate Pudding

Ingredients

Pudding

• 1/2 cup extra finely granulated sugar
• 4 ounces margarine
• 1/2 cup cocoa powder or 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. 1

   Blend sugar and margarine until light and fluffy.

2. 2

   Sieve cocoa powder or chocolate into flour.

3. 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. 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. 5

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

6. 6

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