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Spiked with Baileys Irish Cream liqueur, this easy homemade chocolate pudding recipe is the best Baileys pudding for Saint Patrick’s Day!
Why Do I Love This Homemade Chocolate Pudding?
Homemade 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, cornstarch, sugar, and milk.
But I love making chocolate pudding because it also offers lots of room for adaptation. (It’s easily made vegan, for example.) And there are so many ways to garnish it! You can add nuts, fruit, chocolate, whipped cream, coconut, sprinkles, candied citrus peels, fersh herbs, or edible flowers. There are countless ways to make homemade pudding your own.
As an added bonus, it only takes a few minutes to prepare this homemade pudding. Just refrigerate it during dinner, and by the time the dessert course rolls around, your pudding will be good to go.
Irish Cream Pudding with a Saint Patrick’s Day Twist
Around Saint Patrick’s Day, I always try to find ways to add Baileys Irish Cream liqueur to as many of my bakes as possible. (See also: My recipe for white hot chocolate with Baileys whipped cream!) And where better to add a splash of Irish Cream than to a classic homemade chocolate pudding?
With the addition of Baileys, this particular Irish cream pudding works especially well as a Saint Patrick’s Day dessert. Try topping it with green whipped cream or a handful of shamrock sprinkles for a festive touch!
Ingredient Substitutions
Make it with a milk alternative:
You can make this Baileys pudding with your favorite non-dairy milk of choice, such as almond, coconut, soy, 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 or my butternut squash pudding recipe instead.)
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.
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.
Make-Ahead and Storage Suggestions
This homemade chocolate 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.
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
And if you do make these, or 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 homemade dark chocolate pudding recipe with Baileys Irish Cream liqueur. Best served with a dollop of 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
560 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