Total Time
1hr
Prep 20 mins
Cook 40 mins

This is a traditional Scottish recipe. The Macallan was added later by a chef at a restaurant in Glasgow, so it still qualifies as a "Scottish" in my opinion!

Ingredients Nutrition

Directions

  1. Blend sugar and margarine until light and fluffy.
  2. Sieve cocoa powder or chocolate into flour.
  3. Whisk eggs together, then add to sugar/margarine mix, adding a little flour mix to thicken. Add whiskey and more flour mix until both flour and whiskey have been used. Add skimmed milk, to soften. Grease 4 individual pudding moulds with margarine and dust with caster sugar.
  4. 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.
  5. For the sauce : melt chocolate in a bowl over boiling water, add cream, whiskey and syrup.
  6. Remove puddings and place on plates. Then pour over the chocolate sauce, adding a few soft berries before serving.

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