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Chocolate Whisky Pudding with Passionfruit Ice Cream

Chocolate Whisky Pudding with Passionfruit Ice Cream

This delicious Chocolate Whisky Pudding is the perfect comfort food for cold nights. Serve with no churn Passionfruit Ice Cream for the perfect dessert. 

Course Dessert
Keyword Dessert, Ice Cream, No Churn Ice Cream
Prep Time 20 minutes
Cook Time 20 minutes
Freeze Ice Cream 6 hours
Total Time 40 minutes
Servings 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

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


  1. 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.
  2. 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.
  3. Divide among 2 lightly buttered ovenproof bowls (or 4 smaller ramekins) and set aside.
  4. 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).
  5. Dust with cocoa and serve hot with passionfruit ice-cream.