Macallan`s Whisky Chocolate Pudding (Scottish)
Source of Recipe
Marla
Recipe Introduction
This recipe is from Donald Angus Munro at the restaurant Loop in Glasgow - he was
formerly head chef at the famous Skibo Castle. The recipe appeared in "Glasgow
on a Plate" (Black and White Publishing Ltd) along with a number of other recipes
for the connoisseur. Munro acknowledges that the recipe came from his grandmother's
old traditional Scottish recipes. He just added the Macallan! And of course, you
can just make the sauce and add it to one of your own choice of sweets.
List of Ingredients
Macallan`s Whisky Chocolate Pudding (Tartan Day)
Ingredients for the pudding:
110g/ 4 ounces/ ½ US cup castor/granulated sugar
110g/ 4 ounces/ one stick margarine
60g/ 2 ounces/ ½ US cup cocoa powder or drinking chocolate
170g/ 6 ounces/ 1½ US cups flour
2 eggs
25 ml/ 2 tablespoons Macallan whisky
2 tablespoons skimmed milk
50g/ 2 ounces/ ½ US cup soft berries of choice
Ingredients for the sauce:
140g/ 4 ounces dark chocolate [ 70% cocoa]
150 ml/ 6 fluid ounces/ ¾ cup double cream
25 ml/ 2 tablespoons Macallan whisky
1 tablespoon golden syrup (light corn syrup is the closest in the US)
Recipe
Blend sugar and margarine until light and fluffy.
Sieve cocoa powder or chocolate into flour.
Whisk eggs together, then add to sugar/margarine mix, adding a little flour mix
to thicken. Add whisky and more flour mix until both flour and whisky have been
used. Add skimmed milk, to soften. Grease 4 individual pudding moulds with margarine
and dust with caster sugar.
Place a spoonful of the mix into each mould, cover with tin foil and secure tightly.
Place in a pot of warm water which reaches halfway up the moulds. Bring to the boil
then simmer for 40 minutes
For the sauce : melt chocolate in a bowl over boiling water, add cream, whisky and
syrup.
Remove puddings and place on plates. Then pour over the chocolate sauce, adding
a few soft berries before serving.
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