When you cut into these Baileys lava cakes, through the melt-in-the-mouth sponge, you release a richly chocolatey, Baileys-spiked molten centre that begs to be eaten!
This is the perfect hot chocolate pudding for a Baileys lover and it's sure to work every time, thanks to a sneaky technique that guarantees a molten centre.
The secret is a ganache made from Baileys and dark chocolate, which is frozen in an ice cube tray and then popped into the centre of each pudding before baking. The sponge, too, is designed to stay liquid inside, thanks to a whipped batter and just a few minutes in the oven.
The result not only tastes incredible, it also looks stunning, so it's perfect to serve at a dinner party or special meal.
Here's how to make Baileys lava cake. The recipe makes 4-6 puddings, depending on the size of your moulds.
Ingredients
For the hot chocolate centres
- 100 g (3.5 oz) dark chocolate (bittersweet) chopped
- 100 ml (⅓ cup +1 tbsp) Baileys Irish Cream Liqueur
For the moulds
- 1 tbsp vegetable oil (canola oil)
- 2 tbsp cocoa powder (dutch processed)
For the sponges
- 100 g (3½ oz) dark chocolate (bittersweet)
- 90 g (6 tbsp) slightly salted butter
- 30 ml (2 tbsp) Baileys Irish Cream Liqueur
- 2 medium free-range eggs
- 70 g (⅓ cup +1 tbsp) white caster sugar (superfine sugar)
- 50 g (⅓ cup) plain white flour (all purpose flour)
- 10 g (2 tbsp) cocoa powder (dutch processed) plus some to dust the moulds
- ½ tsp baking powder
Equipment
- Ice cube tray
- 4-6 Dariole moulds or ramekins
Instructions
Make the hot chocolate centres
Put the chocolate, cream and Baileys in a microwave safe bowl.
Heat in 30 second bursts, stirring each time until melted together and glossy.
Spoon into an ice cube tray and place in the freezer for at least 2 hours.
Prepare the moulds
Brush oil lightly all over the insides of the moulds.
Sprinkle cocoa inside the moulds and shake off the excess.
Make the sponges
Preheat the oven to 190C (170C fan).
Put chocolate, butter and Baileys in a microwave safe bowl.
Microwave in 30 second bursts, stirring after each burst until melted. Stir together until smooth.
Put the eggs and sugar in a second bowl.
Whisk until the mixture is very pale, creamy and increased in volume.
Add the melted chocolate mixture and gently fold together. Try not to overwork it as you’ll knock out the air. It’s ok if it’s still a little streaky at this stage as it’ll combine more in the next step.
Sift in the flour, cocoa and baking powder into the bowl.
Fold gently, working quickly and folding just enough to get rid of any flour pockets.
Fill the moulds about 1/2 full.
Pop a cube of the hot chocolate centres into mould and push down gently.
Top with the remaining filing, so that no more than the moulds are no more than 2/3 full.
Bake 7-9 minutes until the puddings are well-risen and look just set on top.
Hold the moulds with a towel as they’ll be very hot. Run a cutlery knife around the insides of the moulds, then put a plate on top and invert to turn out onto the plate. Serve immediately.
Are you tempted to serve this at a festive event or celebration?
Pointers, tricks and troubleshooting tips for the perfect Baileys lava cake
Are Baileys lava cakes easy to make?
These Baileys lava cakes look really impressive but they’re rather sneakily simple. Thanks to my frozen Baileys ganache trick you’ll get some easy chocolate fondant style cakes which are much more technically forgiving than the infamous classic fondant that haunts so many Masterchef contestants.
I’ve also included some really clear step-by-step photos above for every single step of the process, so you can see exactly the texture, colour and consistency you’re looking for at every step along the way.
Will I need any special equipment for Baileys lava cakes?
To make Baileys lava cakes you’ll need some standard kitchen equipment like measuring scales and spoons, mixing bowls, an electric whisk and a sieve. To make your lava cake centres you’ll need an ice cube tray to freeze the ganache.
To cook the cakes, you’ll need some dariole moulds or you can use ramekins. Most people seem to have a dozen of those ramekins that come with supermarket desserts. As long as they’re oven safe, they’ll be perfect. If you don’t have any ramekins, you can find them or dariole moulds from kitchenware stores or of course, Amazon.
You can usually buy dariole moulds made from metal or silicone. However, for this recipe it would probably be best to use a metal mould, as you might accidentally burst your lava cakes trying to get them out of a silicone mould.
Before you begin, make sure to check the full list of suggested equipment on the recipe card below.
Where can I buy Baileys?
Baileys is available in most supermarkets and stores that sell alcohol in the UK, Republic of Ireland, US, Canada, Australia and beyond. If you can't find it in-store, it's usually available on Amazon.
If you live in a country that doesn't sell Baileys, or want to use a cheaper alternative, you can always substitute it with a generic Irish cream liqueur. Supermarkets like Lidl and Aldi often sell their own versions of Irish cream and other liqueurs.
If you do use an alternative, pick one with real whiskey in it - the liqueurs that just contain ‘alcohol’ aren’t nearly as good and might have a different consistency.
How can I tell if eggs have gone off?
It’s always best to use freshly bought eggs when cooking, as the way eggs behave changes as they get older due to loss of water content and break down of proteins.
For example, if you’re trying to whisk egg whites into stiff peaks then it will be easier with older eggs (in date) as the weakened proteins allow the whites to stretch more. However, that’s the only benefit to older eggs, as overall they decline in taste and quality as they get older. So fresh eggs are always best.
If you have eggs at home that you bought a few weeks ago, then they may still be safe to use, as most eggs in the UK come with a month's Best Before date. Eggs can remain safe to eat for weeks, depending on how they are stored. Some cultures even coat eggs in oil, clay or other coatings to make them last longer, as the porous shell lets water content out and air in, causing them to spoil. However, the general rule for keeping eggs fresh is storing them consistently below 20C, and the safest way to do this is in a fridge.
In the UK, supermarket eggs are produced and sold under the British Lion Code of Practice. British Lion approved eggs will have a red lion stamped on the base. (Smaller egg producers, like a local farm, might not produce their eggs according to British Lion standards but that doesn’t necessarily mean they’re unsafe!)
The British Lion code states that eggs must be stored at a constant temperature below 20C. This is easy for supermarkets to do as they can regulate store temperatures more easily. So while it’s safe for a supermarket to store eggs on a shelf, it’s better for you to keep your eggs in the fridge as your kitchen temperature will fluctuate with central heating, heat from cooking or during Summer.
In the UK eggs come with a Best Before End date on the box. It varies from country to country, but generally a Best Before End date is a guide to using food when it’s at it’s best quality, whereas a Use By Date is a strict safety guideline that tells you how long your food will be safe to eat. So you should never eat food that is past its Use By Date.
These dates are calculated with proper storage in mind. So as long as you’ve stored your eggs in the fridge, they may be safe to use past the Best Before date as long as they show no signs of spoilage. However, if your eggs have a Use By Date, then they should not be eaten past that date even if they seem fine.
You’ll be able to tell if an egg is spoiled as soon as you crack it open and has that unmistakable rotten egg smell, discolouration or a change in texture. If you want to make sure your eggs are safe, you can do a float test to see if your egg has any signs of spoilage before you crack it open.
A float test is when you place an egg into a cup or bowl of water. If it floats, the egg has lost water content and the gas content has increased, meaning it has spoiled. If it sinks then it should be fine. However, sometimes a rotten egg will sink, so you should still crack your eggs into a separate bowl to check that they have no change in smell, colour or texture.
If your egg seems spoiled you should make sure that you put it in the bin immediately and then wash anything it comes into contact with thoroughly, especially your hands and any utensils.
If you have any concerns please speak to your health professional as this website does not offer medical advice.
How can I tell if butter has gone off?
Butter is a perfect breeding ground for bacteria and germs due to it’s mix of fats, water and proteins. So butter should always be stored in the fridge and in an airtight container to protect it from spoilage.
If butter is off, you can usually tell by looking at it. Old butter which has started to spoil will have turned a darker colour and may have slightly translucent areas where the fat and liquid contents have separated or if it’s really old it will have mold growing on the surface.
Equally, off butter will usually have a sour smell, akin to old milk. Sometimes it might pass all of the other checks but it will have a tangy, sour taste. So if you’re using some older butter, just have a little taste before you add it to the mixing bowl.
How can I tell if Baileys has gone off?
Even though Baileys is made with fresh dairy, the alcohol and sugar content act as a preservative and helps to give it a long shelf-life of up to two years.
According to various (unofficial) sources, Bailey’s two year shelf life applies whether the bottle is opened or unopened, and whether it has been kept in the fridge or cupboard. However, I would recommend following the storage directions on the bottle to be safe.
At the time of writing (November 2021) bottles of Baileys come with a Best Before date that is usually 24 months from the date of production. Remember, while Best Before End dates are a guideline for best taste, Use By dates are essential safety markers and should never be exceeded.
If you’re worried your Baileys has gone bad, you can usually tell by opening the lid and smelling it. If it has a sour, unpleasant or unfamiliar odour, it’s a sign that it has started to turn and should not be used.
Next, pour some into a glass and check the colour and texture. Baileys should be a light caramel colour. If it’s darker like a milky coffee, it has started to go bad.
The texture should be smooth and should pour and settle like double (heavy) cream. If there’s any sign of curdling or splitting in the liquid, then it should be discarded immediately.
Finally, just to be sure you should give it a taste. If it has any change in taste then that’s a sign that your Baileys isn’t fresh and shouldn’t be used.
Are Baileys lava cakes suitable for vegetarians?
Yes, this recipe is suitable for vegetarians as it contains no meat, fish or poultry. However, if you’re using an alternative Irish cream to Baileys you should double check the labels to make sure it’s vegetarian. This is because some sweetened products use food additives, thickeners or colourings which are made using animal derived products. The Vegetarian Society has a really clear list of additives and colourings to look out for here.
When you’re cooking for a vegetarian you should always double check all of your ingredients labels to make sure that they’re suitable. And remember to check anything extra that you plan to serve with the recipe.
Are Baileys lava cakes suitable for vegans?
This recipe contains eggs and dairy, so it isn’t suitable for vegans. You could try and replicate the recipe with vegan ingredients, but I haven’t tested it so I can’t guarantee that it would work.
For a vegan alternative to Baileys there are many non-branded vegan Irish cream alternatives. Baileys has their own plant based version of the original recipe called ‘Baileys Almande’, made using Almond milk, almond oil and almond essence. At the time of writing this (December 2021) Baileys Almande is suitable for vegans.
However make sure you buy a certified vegan version of Baileys Almande, as there were previous batches of Baileys Almande that contained beeswax in the ingredients, making it unsuitable for vegans. The certified vegan logo may look like this or this.
There are plenty of great vegan egg, dairy and chocolate replacements available which would suit this recipe. My only area of concern would be using vegan chocolate. As it often has a much higher melting point than dairy chocolate and can sometimes split when melted. So you might need to buy a special kind of vegan chocolate designed for melting, like this one.
If you want to give a vegan version a go then feel free! For a vegan egg replacement you can buy them in supermarkets and will have easy instructions on the packet. Or you could use one of the following home made methods - each one is equal to 1 egg so you should multiply as appropriate to match the recipe:
- 1 tablespoon of crushed chia or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of aquafaba.
- 3 tablespoons of applesauce.
- Half of a medium-sized banana, very well mashed. It’s best to use fairly ripe bananas for this as they will mash more easily and bind your ingredients together more effectively.
For vegan butter, I’d recommend using a vegan butter with a similar fat content to dairy butter (around 80%), so it behaves in the same way as dairy butter in this recipe. There are usually a few varieties of vegan butter available in supermarkets. Flora Plant B+tter or Stork Baking Block are good alternatives available in the UK. Or if you live in an area with limited vegan options you could try ordering vegan ingredients from an online retailer like Whole Foods or The Vegan Kind.
When cooking for someone who is vegan you should always double check your ingredients labels to make sure that they’re suitable for vegans. Don't forget to check anything extra that you intend to serve with your lava cake. There are some great vegan creams and ice creams available in many supermarkets!
Are Baileys lava cakes gluten-free?
These Baileys lava cakes aren’t gluten-free but you could try and adapt the recipe if you like.
You would only need to substitute the wheat flour with a gluten-free alternative. I usually recommend using a blend of gluten-free flours and stabilisers, like this one from The Free From Fairy.
Double check all of your ingredients labels to make sure that they are gluten-free. Don't forget to check anything extra that you intend to serve the recipe with.
Are Baileys lava cakes keto-friendly?
These Baileys lava cakes have a lot of sugar and wheat flour, so they wouldn’t be suitable for a ketogenic diet as they would be too high in carbohydrates.
Are Baileys lava cakes healthy?
These Baileys lava cakes aren’t healthy as they contain a lot of sugar, so they’re best enjoyed as a decadent treat. Luckily they’re a real showstopper, so they would be perfect for special occasions. Remember, there’s nothing wrong with enjoying a treat as a part of a balanced diet, especially on a special occasion.
Are Baileys lava cakes safe to eat while pregnant?
There are a couple of points of concern for pregnant people when it comes to these lava cakes.
Firstly, the centre will be semi-cooked like a traditional fondant, which means the egg in the batter won’t be fully cooked.
In the UK, the NHS advises that eggs produced under the British Lion standard are considered safe to eat raw, partially cooked and fully cooked while pregnant.
However, this doesn’t cover eggs that aren’t produced under the British Lion standards, or eggs that haven’t been stored as British Lion standards state. So it’s completely understandable if you don’t want to risk it, as eggs can carry salmonella which can cause food poisoning.
Equally, this recipe contains alcohol from the Baileys. While a large amount of alcohol is cooked off during the cooking time, there will still be some alcohol content in the lava cakes.
Finally, these lava cakes are a sugary dessert and many health bodies advise that pregnant people limit the amount of sugar they consume. This is because your blood sugar levels are sensitive while pregnant and there’s an increased risk of developing a condition known as gestational diabetes.
So if you’re cooking for someone who is pregnant this might not be the best dessert to make.
This information is based on the NHS advice for pregnant people, so the leading medical body or doctors in your region may have different advice. However, A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
What goes well with Baileys lava cakes?
Baileys lava cakes are a rich chocolate dessert, so serving them with cream, ice cream, custard or fruit sauce would help to cut through that richness.
Or, if you’re adapting this for a vegan I have a great Vegan custard recipe that you could try with these lava cakes.
As usual, remember to check the labels of anything you serve with your dish, as sauces can contain animal products, gluten and carbohydrates which might not be suitable for vegetarians, vegans, coeliacs or people on a ketogenic diet.
Can I use milk or white chocolate in this recipe?
If you prefer to make white chocolate or milk chocolate version of this recipe then that’s fine. However, you’ll have to bear in mind that milk and white chocolate have lower melting points than dark chocolate due to the different cocoa solids and fat content.
This recipe relies on the way that the centre melts, so if you use different chocolate it may have a different outcome. I haven’t tested this with white or milk chocolate so feel free to experiment and let me know how it goes!
How can I store Baileys lava cakes?
It’s best to cook your Baileys lava cakes when you want to serve them, so that when they come out of the oven you can enjoy the gooey centre. It’s probably not the best idea to store these cakes after cooking them because they will contain semi-cooked egg.
However, there are many chocolate fondant recipes similar to this recipe where you can refrigerate or freeze the uncooked cake and then cook them at a later date, so this is probably the best way to store your cakes if you’re making them ahead.
The BBC recommends that you can freeze their fondant recipe for up to a month and cook it from frozen by adding 5 mins more to the cooking time. They also advise that you can store their fondant mix in the fridge overnight.
However, unlike the BBC recipe, this recipe contains baking powder, so I wouldn’t store it in the fridge ahead. This is because the raising agent’s efficacy will decline, as it begins to activate as soon as it is mixed with wet ingredients. This could lead to inconsistent lava cakes with some more risen than others.
I haven’t tried freezing this recipe ahead but this recipe should behave in a similar way. So feel free to try and let me know how it goes!
Can I make Baileys lava cakes ahead? How long do Baileys lava cakes keep?
Your Baileys lava cakes are best eaten fresh from the oven as once cooked they will contain some semi cooked egg in the gooey centre, which is more vulnerable to bacteria if stored.
However, if you did want to make it ahead of time, then you could try the freezing method described above.
Can I leave Baileys lava cakes out on the counter?
You shouldn’t leave your Baileys lava cakes on the counter as the semi cooked centre may spoil and become unsafe to eat.
Can I keep Baileys lava cakes in the refrigerator?
I wouldn’t recommend storing your Baileys lava cakes in the fridge after cooking as they will have a semi cooked centre, which is a potential breeding ground for harmful bacteria. Equally they aren’t very suitable for reheating and the gooey centre will most likely set.
Can I freeze / defrost Baileys lava cakes?
I haven’t frozen these Baileys lava cakes before, but as above, the BBC has advice for a similar recipe which might work for freezing the cake batter in this recipe.
Can I make these Baileys lava cakes in a different quantity?
Sure, if you want to make more or less Baileys lava cakes then go ahead. This recipe is ideal for changing in size, as these cakes are cooked in individual portions. So the cooking temperature and time for a smaller or bigger batch of lava cakes will remain the same.
To help you resize this recipe I have a really helpful tool in the recipe card below. Look for the recipe card below. You'll see the servings near the top left. To change this to the number you want to make just click on it and a little slider will pop up. You can move the slider up or down to get the amount you want to make.
All the ingredient quantities will update automatically for you so that everything is in the right ratios.
Can I make Baileys lava cakes in a stand mixer such as a KitchenAid or Kenwood Mixer?
You could use a stand mixer to whisk the eggs and sugar together for the sponges, however, once you add the melted chocolate, cocoa, baking powder and flour you should only gently fold these ingredients into the batter with a spatula.
If you overmix the batter once the flour and baking powder is added then you will most likely end up knocking the air out of the mix which will result in unrisen cakes.
Can I make Baileys lava cakes with a food processor?
A food processor wouldn’t be suitable for this recipe as you don’t want to overmix the cake batter. If you overmix your cake batter once the flour has been added you will most likely knock the air out of it.
Another issue with over mixing cake batter is that the gluten in the flour starts to activate and form bonds, leading to a tough bread-like sponge.
So it’s best to use a stand mixer for the eggs and sugar, then mix by hand with a spatula for the remaining ingredients.
How can I make sure my Baileys lava cakes turn out perfectly?
This recipe results in an unctuous, gooey centre with a mouthwatering ganache made from Baileys and chocolate, so the centre won’t be fully cooked. However, it will be safe to eat as long as you use eggs that are produced to the British Lion standard of quality (as these are deemed safe to eat raw or semi-cooked under UK guidelines).
This means that you can’t do a skewer test to check if your cakes are cooked properly, which means that you’ll need to make sure you get everything precise in terms of cooking temperature and timing.
So first you’ll need to make sure that you preheat the oven to the right temperature. If you find your food often undercooks in your oven then your oven might not be running at the right temperature. So it would be good to invest in an oven thermometer.
Oven thermometers are thermometers that are safe to leave inside the oven and they will display the actual temperature inside. They’re usually very affordable and you can find them in kitchenware stores or Amazon. Many household ovens have inaccurate thermometers or temperature dials so it’s a good kitchen tool to invest in.
Getting the temperature right is important because if your lava cakes overcook then they won’t have the properly gooey centre, and if they undercook then they’ll be unsafe to eat. So sadly you can’t just whack the temperature up and hope for the best.
Why did my Baileys lava cakes turn out wet/soft/dense?
These lava cakes should have a soft, gooey texture inside so if they’ve turned out wet it’s most likely that you’ve been successful. This is because the frozen cubes of chocolate Baileys ganache will merge with the cake batter inside to form a semi-cooked chocolate centre.
However, if they’re so wet that the outside of the cakes aren’t set at all and there’s no cooked sponge around the edges, then they probably aren’t cooked correctly.
Your cakes will be wet, but they should have cooked enough for the outer layer of sponge to form a cooked shell around the centre (around 2cm deep). So just check your cakes against the pictures above to see if they look similar and make sure to follow the advice above regarding getting the oven temperature right.
Why didn’t my Baileys lava cakes rise?
If your Baileys lava cake didn’t rise then it may be because you forgot to add baking powder to the mix or the baking powder was out of date.
This cake batter will become especially wet and denser because of the ganache filling, meaning the raising agent will be working hard in this recipe. So it’s important to use baking powder that is fresh and in date. When baking powder gets older it destabilises and becomes less effective or inconsistent.
Or if your baking powder is in date but it’s been stored with the lid left open or in a hot room, then it may have gone bad before the Use By date. This is because Use By/ Expiration and Best Before End dates are calculated with the storage method in mind. So if you don’t follow the storage instructions on the packet, then these dates are irrelevant.
If you added fresh and in date baking powder and your lava cakes are still very flat and haven’t risen, then it may be because the air was knocked out of the cake batter. This can happen when you overmix the cake batter after adding the flour, or if you leave the cake batter sitting on the counter for a long time.
The raising agent reacts with wet ingredients to form bubbles in the cake batter and these air bubbles are a crucial part of how the cake cooks. As the oven heats up the air in these bubbles, they expand and the heat within them cooks the batter, which is how a sponge gets its texture.
So if you knock out the air bubbles or use a raising agent which is ineffective, your cake will struggle to cook and turn out dense or flat.
Why did my Baileys lava cakes sink in the middle?
Your Baileys lava cakes are at a high risk of sinking in the middle because of their molten ganache centre. So making sure that your cake batter is prepared correctly and cooks at the right temperature is critical as this recipe is less forgiving than a standard sponge cake.
If you cook your Baileys lava cakes in an oven that isn’t the right temperature, they will either rise too quickly and collapse (too hot) or the raising agents won’t work properly and the outer sponge shell won’t cook enough to hold the cake up (too cold).
How can I add/change the flavours in these Baileys lava cakes?
If you want to change the flavours of these Baileys lava cakes that’s fine! One easy way you could do this and add some more festive flavour to the cakes is to use an orange flavoured dark chocolate. This wouldn’t impact the cooking times and would be a great way to add a new dimension to the dish.
You could also add some seasonal spices to the cake batter like cinnamon, nutmeg and ground cloves. Again, ½ a teaspoon of spices should be enough to flavour the batter without impacting cooking time or the texture of the cakes.
Baileys also comes in other flavour varieties, like Apple pie or Salted caramel. Feel free to try this recipe with other cream-based liqueurs too. This Pistachio liqueur sounds like an exciting one to try!
Who invented Baileys?
Baileys Original Irish Cream was first invented in the 1970s by a team of employees at International Distillers & Vintners. The original recipe was similar to the recipe today and it was mixed in a Kenwood blender!
While there are now many Irish cream liqueurs on the market, Baileys is the first. It’s a blend of Irish whiskey, fresh dairy cream, vanilla and chocolate flavourings. Though this may vary from brand to brand, with many cheaper versions using generic grain alcohol rather than real whiskey.
Print this Baileys lava cake recipe
Here's the recipe for these Baileys hot chocolate puddings again in a printable format.
Baileys Lava Cake Recipe
Ingredients
For the hot chocolate centres
- 100 g (3.5 oz) dark chocolate (bittersweet) chopped
- 100 ml (⅓ cup +1 tbsp) Baileys Irish Cream Liqueur
For the moulds
- 1 tbsp vegetable oil (canola oil)
- 2 tbsp cocoa powder (dutch processed)
For the sponges
- 100 g (3½ oz) dark chocolate (bittersweet)
- 90 g (6 tbsp) slightly salted butter
- 30 ml (2 tbsp) Baileys Irish Cream Liqueur
- 2 medium free-range eggs
- 70 g (⅓ cup +1 tbsp) white caster sugar (superfine sugar)
- 50 g (⅓ cup) plain white flour (all purpose flour)
- 10 g (2 tbsp) cocoa powder (dutch processed) plus some to dust the moulds
- ½ tsp baking powder
Equipment
- Ice cube tray
- 4-6 Dariole moulds or ramekins
Instructions
Make the hot chocolate centres
- Put the chocolate, cream and Baileys in a microwave safe bowl and heat in 30 second bursts, stirring each time until melted together and glossy.
- Spoon into an ice cube tray and place in the freezer for at least 2 hours.
Prepare the moulds
- Brush oil lightly all over the insides of the moulds.
- Sprinkle cocoa inside the moulds and shake off the excess.
Make the sponges
- Preheat the oven to 190C (170C fan / 375F).
- Put chocolate, butter and Baileys in a microwave safe bowl. Microwave in 30 second bursts, stirring after each burst until melted. Stir together until smooth.
- Put the eggs and sugar in a second bowl and whisk until the mixture is very pale, creamy and increased in volume.
- Add the melted chocolate mixture and gently fold together. Try not to overwork it as you’ll knock out the air. It’s ok if it’s still a little streaky at this stage as it’ll combine more in the next step.
- Sift in the flour, cocoa and baking powder into the bowl. Fold gently, working quickly and folding just enough to get rid of any flour pockets.
- Fill the moulds about ½ full.
- Pop a cube of the hot chocolate centres into mould and push down gently.
- Top with the remaining filing, so that no more than the moulds are no more than ⅔ full.
- Bake 7-9 minutes until the puddings are well-risen and look just set on top.
- Hold the moulds with a towel as they’ll be very hot. Run a cutlery knife around the insides of the moulds, then put a plate on top and invert to turn out onto the plate. Serve immediately.
- Are you tempted to serve this at a festive event or celebration?
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For more delicious recipes ways to cook with Baileys, try these!
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TJ says
What is a hot oven, what temperature?
Emily Leary says
Hi. Sorry for any confusion. At step one it says: "preheat the oven to 210C (200C fan assisted)." Which is 410F (390F fan assisted)
Emily Leary says
I've now moved the oven temp to after the chilling stage for clarity :) Thanks for the feedback!
TJ says
Oops, thank you I missed that :)
Dorothy Massey says
This looks so good, but I have no idea how much to use of the ingredients that are shown with grams. And I don't know what caster sugar is. Could you please translate.
Emily Leary says
Hi Dorothy.
I think caster sugar is called "super-fine" sugar in the States. Caster sugar is finer that granulated sugar but not as fine as powdered sugar. Granulated white sugar would probably work just fine at a pinch.
As for the measures, I'm in the UK so I use the metric system. Here's a good converter http://www.convert-me.com/en/convert/cooking/
Em x
Notmyyearoff says
Ohhhhhhhhhhhhhhhhhhhhhhh that looks so nice. I can;t have the Baileys but still....ohhhh that looks nice :)
Kim Carberry says
Ohh wow! I think I may have to give this a try! I'm partial to a bit of Baileys x
Ruth Seba says
These sound so delicious - any suggestions for alternative ways to cook - would it cook in larger pan. I don't have any ramekins. Thanks for any suggestions. Ruth
Julie's Family Kitchen says
Sounds lovely. What an amazing combination, definitely one to make.