Chocolate Whisky Pudding with Passionfruit Ice Cream

Chocolate Whisky Pudding with Passionfruit Ice Cream

The weather here in Sydney has been crazy. We’ve had record amounts of rain, a freak weekend hail storm that had the inner west building snowmen, and winds that got downright scary up here on Heartbreak Hill. Luckily save a broken window and a few umbrellas, we had no damage, but thousands of people did. The amazing volunteers at the SES deserve so much credit and appreciation for all of their hard work helping those affected. I wish I could give them all a hug and some pudding.

Chocolate self saucing pudding, one of the ultimate comfort foods. It’s the perfect thing to make you feel toasty and warm on autumn nights. It’s a little bit magical too – how the boiling liquid that goes on top somehow becomes the rich sauce under a layer of cake-like pudding.

Chocolate Whisky Pudding with Passionfruit Ice Cream

Whenever I make it now, I can’t help but think of my Nan and all the times I helped her make it when I was a kid. It was a favourite then, but now I like it even more. Nan didn’t use whisky in hers! You already know how much I like chocolate and passionfruit together. If you’re not yet convinced of this magical flavour combination, believe me it works, and it is definitely something you’ve got to try out for yourself.

I’ve used the flavour combination before in brownies, birthday cake and s’mores – and now I’ve made a wonderful no-churn ice cream to go with these warm and saucy puddings. With winter seemingly starting early this year, you’ve got a good few months to try out this delicious recipe. I hope you do!

Chocolate Whisky Pudding with Passionfruit Ice Cream


Chocolate Whisky Pudding with Passionfruit Ice Cream
Serves 4

Passionfruit Ice Cream

  • 2 cups (500ml) pouring cream
  • 1 can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Pulp of 4 passionfruits

Chocolate Whisky Pudding

  • 70g butter 
  • 200g brown sugar 
  • 1 egg 
  • 150g self raising flour 
  • 40g cocoa 
  • 1/4 tsp baking powder 
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 cup whisky
  • 70g dark choc, chopped


To make the ice cream, whip the cream to soft peaks. In another bowl, stir together the condensed milk, vanilla and passionfruit pulp. Fold the whipped cream gently into the condensed milk mixture. Pour into a loaf tin or glass container. Freeze overnight.

To make the chocolate whisky puddings, preheat oven to 170°C (340°F). Beat butter and 125g sugar until pale and creamy (3-4 minutes), add egg and beat to combine. Sift over flour, baking powder and 30gm cocoa and mix to combine. Stir in milk, vanilla and whisky, then chocolate. Divide among 2 lightly buttered ovenproof bowls (or 4 smaller ramekins) and set aside.

Combine remaining sugar and remaining cocoa in a heatproof bowl, add 180ml boiling water, stir to combine. Pour over pudding batter, dividing equally, then bake until puddings are risen and a skewer withdraws clean (15-20 minutes). Dust with cocoa and serve hot with passionfruit ice-cream.

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