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!
- 1⁄2 cup extra finely granulated sugar
- 4 ounces margarine
- 1⁄2 cup cocoa powder or 1⁄2 cup drinking chocolate
- 1 1⁄2 cups flour
- 2 eggs
- 25 ml whiskey (Macallan, 2 tbsp)
- 2 tablespoons skim milk
- 1⁄2 cup raspberries (or soft berries of choice, 2 oz.)
- 4 ounces dark chocolate (70% cocoa)
- 3⁄4 cup double cream
- 25 ml macallan whiskey (2 tbsp)
- 1 tablespoon golden syrup (light corn syrup is the closest in the US)
- 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 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.
- 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, whiskey and syrup.
- Remove puddings and place on plates. Then pour over the chocolate sauce, adding a few soft berries before serving.