Chocolate espresso pudding with whisky caramel sauce

This is Nici's version of the old chocolate self-saucing pudding. It’s so delicious and we have to say a wonderful adult dessert, though you could leave the whisky out and kids would love it too!

By Nici Wickes
  • 35 mins cooking
  • Serves 6
  • Print


  • 2 eggs
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 3/4 cup plain flour
  • 2 teaspoon baking powder
  • 2 tablespoon cocoa powder
  • 1 cup brown sugar
  • 125 gram butter, melted
  • 1/4 cup very strong black coffee
  • 1 tablespoon cornflour
  • 1/4 cup brown sugar, firmly packed
  • 3 tablespoon golden syrup
  • 75 millilitre whisky
  • 1 1/4 cup boiling water
  • crème fraîche or lightly whipped cream, to serve


  • 1
    Preheat oven to 180°C. Grease an ovenproof dish with butter.
  • 2
    Whisk together the eggs, milk and vanilla extract.
  • 3
    Sift the flour, baking powder, cocoa and sugar into a large mixing bowl. Make a well in the centre. Pour in the melted butter, coffee and milk mixture, stirring to combine to a smooth batter. Pour the mixture into the greased ovenproof dish.
  • 4
    Mix the cornflour and additional brown sugar together, then sprinkle evenly over the pudding mix.
  • 5
    Whisk the golden syrup, whisky and boiling water together, then pour over the back of a spoon onto the pudding mixture.
  • 6
    Bake for 30-35 minutes or until a skewer comes out clean.
  • 7
    Top the pudding with crème fraîche and serve immediately.

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