RECIPE | Self-saucing chocolate whisky pudding

Sunday Times reader Jeanette Wentzel shares a recipe for a boozy dessert that's sure to be a crowd-pleaser on a chilly night

11 November 2018 - 00:00 By Jeanette Wentzel
Self-saucing chocolate whisky pudding.
Self-saucing chocolate whisky pudding.
Image: Christoph Hoffmann

Serves: 6-8


120g (1 cup) self-raising flour

180ml (¾ cup) brown sugar

125ml (½ cup) cocoa powder, plus extra to dust

60g unsalted butter, melted and cooled

125ml (½ cup) full cream milk

2.5ml (½ tsp) vanilla extract

1 egg

15ml (1 tbsp) instant coffee powder

250ml (1 cup) boiling water

250ml (1 cup) Bain’s whisky

Vanilla ice cream, to serve



  1. Preheat the oven to 160°C. Grease a 1.5l ovenproof baking dish.
  2. Sift the flour, coffee powder, 125ml brown sugar and 60ml cocoa powder into a bowl and stir to combine.
  3. In a separate bowl, whisk the melted butter, milk, vanilla extract and egg together.
  4. Gradually pour the wet ingredients into the dry ingredients, and then fold to combine. Don’t over mix.
  5. Spread the mixture evenly into the prepared baking dish.
  6. Combine the remaining  sugar and cocoa and sprinkle over the top of the pudding.
  7. Carefully pour the boiling water and whisky over the top of the pudding.
  8. Bake for 30-35 minutes until the top is firm.
  9. Remove from the oven and allow to stand for 10 minutes. Dust with cocoa powder and serve immediately with vanilla ice cream.

This recipe earned Jeanette Wentzel a spot in the finals of the 2018 Sunday Times Goodlife Gautrain Taste Experience.