Macallan Whiskey Chocolate Pudding |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a traditional Scottish recipe. The Macallan was added later by a chef at a restaurant in Glasgow, so it still qualifies as a Scottish in my opinion! Ingredients:
1/2 cup extra finely granulated sugar |
4 ounces margarine |
1/2 cup cocoa powder or 1/2 cup 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.) |
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. Blend sugar and margarine until light and fluffy.
2. Sieve cocoa powder or chocolate into flour.
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. 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. For the sauce : melt chocolate in a bowl over boiling water, add cream, whiskey and syrup.
6. Remove puddings and place on plates. Then pour over the chocolate sauce, adding a few soft berries before serving.
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