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Espresso Irish Cream Liqueur Self Saucing Pudding (Read 32 times)
 
Oct 17th, 2020 at 10:50pm

Derek   Offline
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The "Camp Oven Cook"
Joined: Nov 10th, 2003 at 3:00pm
Last online: Today at 10:40am

Lockyer Valley, Queensland, Australia

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Ingredients
1/2 cup milk
40g butter, chopped
60g milk chocolate, chopped
1 teaspoon vanilla essence
1 cup self raising flour
3/4 cup, firmly packed brown sugar
1 egg, lightly whisked
1/2 cup Espresso Irish Cream liqueur
1 cup boiling water

Method
Place the milk, butter and chocolate in a small pan. Heat over low heat until chocolate and butter have melted. Remove from the heat and whisk until smooth. Transfer to a bowl or jug and set aside to cool slightly. Stir in the vanilla.

Sift the flour and 1/4 cup of the brown sugar into a bowl and make a well in the centre. Add the egg and milk mixture. Use a large metal spoon to fold gently until well combined. Transfer to greased camp oven

Combine the Irish Cream and remaining 1/2 cup brown sugar in a jug. Add the boiling water. Use a fork to stir until sugar dissolves. Carefully pour the mixture over the back of a large spoon onto the pudding mixture.

Bake for 30-35 minutes or until the pudding is firm to a gentle touch and the sauce is bubbling around the edges.

Serve with Espresso Irish Cream Liqueur Custard  Click here for recipe
 

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