Bailey’s Chocolate Pudding

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

Last updated:

Some of our posts contain affiliate links. If you buy through our links, we may receive compensation - at no cost to you.


This Bailey’s Chocolate Pudding is a nice, boozy little number that came in particularly handy when the pudding I made didn’t work out (you don’t want to know why!), and I needed a fairly speedy substitute.

I’ve had this pudding recipe filed away for just this sort of occasion – it’s quick and easy to make but, with the addition of Bailey’s (I’ve said it before.. I’ll say it again.. there is nothing that doesn’t benefit from the addition of Bailey’s!), it elevates plain old chocolate pudding into something immediately more sophisticated.  Use a good quality dark chocolate and you’ll be onto a winner. Thanks to CountryLady at Dessert for this recipe. You’re a life-saver!



Not your average chocolate pudding! The infusion of Baileys Irish Cream transforms a classic dessert into a subtly sweet, boozy delight that's perfect for an after-dinner treat.
No ratings yet
Prep Time 10 minutes
Cook Time 5 minutes
Chilling 2 hours
Total Time 2 hours 15 minutes
Course Dessert
Servings 4 Servings
Calories 416 kcal


  • 1/4 cup sugar
  • 1/4 cup cornstarch (cornflour)
  • 1 1/3 cups milk
  • 1/2 cup cream (light or whipping)
  • 1 egg yolk
  • 1/3 cup Bailey’s Irish Cream
  • 3 ounces 85g dark chocolate (chopped)


  • Combine sugar and cornstarch in a heavy, medium saucepan. Add milk and whisk until dry ingredients are dissolved.
  • In a separate small bowl combine egg yolk and cream and whisk lightly. Add to the milk mixture in the saucepan and whisk.
  • Cook, over medium heat, stirring constantly, until the mixture comes to a full boil and thickens. Remove from heat immediately and whisk in Bailey’s. Add chocolate and whisk until melted and smooth.
  • Pour pudding into ramekins or serving dishes. Let cool slightly and cover the tops with plastic wrap to prevent a skin from forming. Refrigerate until chilled – a minimum of 2 hours.
  • To serve, I like to add a good dollop of whipped cream, a dusting of cocoa powder and a sprinkling of grated chocolate.


Calories: 416kcalCarbohydrates: 38gProtein: 7gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 92mgSodium: 43mgPotassium: 174mgFiber: 3gSugar: 28gVitamin A: 634IUVitamin C: 0.2mgCalcium: 135mgIron: 0.3mg
Keyword Bailey’s Chocolate Pudding, Pudding
Tried this recipe?Let us know how if you liked it in the comments below!

Did you find this post useful?

Give it a star rating and let us know!

As you found this post useful...

Follow us on social media!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Recommended Posts
Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


  1. I found your recipe on Tasteologie today. I plan to make the pudding for Christmas Eve as it looks like perfect comfort food for a Canadian winter night.

    Merry Christmas!

    • Merry Christmas to you too Meg! Oh, wish I could teleport over there – sounds divine. LOVE Canada! Did a quick tour over there once – drove from Vancouver to Calgary, then a flight over to Toronto and Montreal. One of my all-time favourite countries in the world. Unlike you, we do Christmas in the heat of summer… not quite the same is it!


Leave a Comment

Recipe Rating

The maximum upload file size: 100 MB. You can upload: image. Drop file here

This site uses Akismet to reduce spam. Learn how your comment data is processed.