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Self-saucing whisky pudding

Self-saucing whisky pudding


This easy pudding is just right for Hogmanay — the whisky adds a kick to the sweet, sticky sauce

  • Feeds 6 Feeds 6
  • Ready in 1 hour

Each serving contains

  • Energy
    2588kj 615kcal
  • Fat
    Med 28%
  • Saturates
    High 51%
  • Sugar
    High 68%
  • Salt
    Med 14%

% of adult’s reference intake | Carbohydrates per serving : 90g

Bring Co-op to your front door

Big Bag Option


  • 100g Co-op unsalted butter, melted, plus extra for greasing
  • 250g Co-op self raising flour
  • 1 tsp baking powder
  • 300g Co-op Fairtrade dark brown soft sugar
  • Zest of 1 large orange
  • 3 Co-op British free range eggs
  • 250ml Co-op semi-skimmed milk
  • 1 tsp vanilla extract
  • 4 tbsp golden syrup
  • 4 tbsp Co-op single malt Scotch whisky
  • Co-op Irresistible clotted cream vanilla ice cream, to serve


  1. Grease a rectangular baking dish, 24cm x 30cm, and set aside
  2. Preheat the oven to 180°C/fan 160°C/Gas 4
  3. Sieve the flour into a bowl with the baking powder, then stir through 150g of the sugar, along with the orange zest
  4. In a separate bowl, whisk together the melted butter, eggs, milk and vanilla extract
  5. Add to the dry ingredients and whisk to make a smooth batter
  6. Pour into the baking dish
  7. Put the remaining sugar in a jug with the golden syrup and whisky and add 250ml boiling water
  8. Stir until the sugar has completely dissolved
  9. Carefully pour over the top of the batter, making sure it’s distributed all over the pudding
  10. Bake in the oven for 50 mins, or until the sponge is cooked through and the sauce is bubbling around the edges
  11. Leave to cool slightly before serving with the ice cream

Drink responsibly. For more information drinkaware.co.uk