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As Saint Patrick’s Day approaches, the quest continues to add Baileys Irish Cream liqueur to as many of my bakes as possible. (See also: My recent recipe for white hot chocolate with Baileys whipped cream!) And where better to add a splash of Irish Cream than to a classic dark chocolate pudding?
Chocolate pudding is one of those recipes I keep in my back pocket for nights when I need to make a quick, simple, no-frills, no-oven-required dessert. At an absolute minimum it requires just a couple of ingredients, all of which are fridge and pantry staples: cocoa powder, cornflour/cornstarch, sugar, and milk. But, it also offers lots of room for adaptation (it’s easily made vegan, for example) with an endless array of topping options. Nuts, fruit, chocolate, whipped cream. There are plenty of ways to make a simple pudding recipe your own.
As an added bonus, chocolate pudding can be whipped up in a matter of minutes. Just chill during dinner, and by the time the dessert course rolls around you’ll be good to go.
With the addition of Baileys, this particular recipe is ideal for Saint Patrick’s Day dinners. Top with green whipped cream or shamrock sprinkles for a festive touch!
Irish Cream Pudding Tips & Tricks
Make it with a milk alternative:
This dessert can easily be made with your favorite non-dairy milk of choice, such as almond, coconut, or oat milk. Simply substitute your preferred milk alternative for the whole milk in the recipe, and proceed as written.
However, note that even with non-dairy milk this pudding will not be dairy free or vegan, as the Baileys liqueur itself contains cream. (For a dairy free and vegan pudding option, try making this chocolate almond milk pudding instead.)
Up the alcohol content:
You can adjust the amount of Baileys in this recipe to make it as boozy as you’d like. Simply replace a portion of the whole milk with additional liqueur instead. Just be certain that, regardless of percentage, the total amount of liquid in the recipe remains at 700 milliliters / 3 cups.
Garnish it up:
The garnish possibilities are endless here. Top with chopped nuts, fresh fruit or berries, or shaved or chopped dark chocolate. If you’re feeling ambitious, you can whip up some homemade marshmallows or boozy Baileys whipped cream to accompany your pudding.
Other Saint Patrick’s Day recipes you might enjoy:
Peppermint Cake Balls
White Hot Chocolate with Bailey’s Whipped Cream
Chocolate Brownies with Mint Buttercream
Chocolate Lucky Charms Bark
For another pudding recipe, try my vegan dark chocolate and almond milk pudding, too!
And if you make any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Dark Chocolate Irish Cream Pudding
- Total Time: 15 minutes (+ 1 hour chilling time)
- Yield: 4 servings 1x
Description
A rich dark chocolate pudding, spiked with a healthy amount of Baileys Irish Cream liqueur. Best served with Bailey’s whipped cream!
Ingredients
200 grams granulated sugar (1 cup)
75 grams cocoa powder (1/2 cup)
50 grams cornflour* (1/3 cup)
1 teaspoon instant espresso powder
1/4 teaspoon salt
540 milliliters whole milk (2 1/3 cups)
160 grams Baileys Irish Cream (2/3 cup)
Garnish ideas: Nuts, fresh fruit/berries, shaved or chopped dark chocolate, homemade marshmallows, or homemade Baileys whipped cream.
Instructions
In a small saucepan, combine cocoa powder, cornflour, sugar, salt, and instant espresso. Whisk in whole milk and continue whisking until all lumps have dissolved. Whisk in Baileys Irish Cream.
Cook mixture over medium heat, whisking frequently, until it comes to a low boil. Continue boiling until thickened, about 5 minutes.
Remove saucepan from heat and transfer pudding to desired bowls or ramekins. Chill for at least one hour, or until ready to serve.
Just prior to serving, garnish pudding with nuts, fresh fruit/berries, shaved or chopped dark chocolate, homemade marshmallows, or a big dollop of homemade Baileys whipped cream.
Pudding is best enjoyed on the day it is made, but can be stored in the refrigerator for up to three days. Cover refrigerated pudding with clingfilm/plastic wrap to prevent a “skin” from forming on the top.
Notes
*Also referred to as cornstarch in some countries
When chilling your puddings, it can be helpful to cover the surface with clingfilm/plastic wrap. (Make sure it is directly touching the pudding!) This will prevent the pudding from forming a thick “skin” on the surface.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Custards and Puddings
