Eggless Baileys Chocolate Pudding
Prep time
Cook time
Total time
Inactive time of 4 hours to chill the chocolate pudding is not included.
Yield: Serves 2
  • 10 grams cornstarch (1 tablespoon)
  • 30 grams caster sugar (2 tablespoons)
  • Pinch of salt
  • 200 grams fresh, whole milk
  • 60 grams dark chocolate, minimum 70% cocoa solids, finely chopped
  • ¼ teaspoon vanilla extract/paste
  • 30 grams Baileys (2 tablespoons)
  • Chocolate shavings or whipped cream, to serve
  1. Place cornstarch, sugar and salt in a small pot. Add in milk and whisk until cornstarch is fully dissolved. The sugar granules won't dissolve fully but it's okay.
  2. Place the pot over medium-low heat and cook, whisking quite rigorously constantly, making sure you scrape the sides of the pot from time to time. Cook until the mixture starts to simmer - bubbles will start popping from the surface. Remove the pot from heat and dip a metal spoon or spatula into the mixture - the mixture should be thick enough to coat the back of the spoon or spatula. If it's not thick enough, continue cooking the mixture, whisking constantly, until the mixture thickens.
  3. Once the mixture has thickened, remove from heat and add in all the chocolate. Whisk until the chocolate has melted and the mixture is smooth. Whisk in the vanilla and Baileys. If there are lumps, strain the mixture through a sieve.
  4. Divide the pudding between two ramekins. Place a plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Chill the pudding the refrigerator for at least 4 hours. The pudding can be kept in the refrigerator for up to 3 days.
  5. To serve, remove the plastic wrap, decorate with chocolate shavings or whipped cream and serve chilled.
Naggy Notes
- The chocolate pudding can be easily scaled up to serve more people. Do note that the more you make, the longer time you will need to cook the pudding until it thickens.

- If you don't want to add Baileys, use 230 grams of milk instead of 200 grams.

- The chocolate can be replaced with a mix of semisweet, plain or milk chocolate.

- Recipe adapted from Smitten Kitchen's Best Chocolate Pudding.
Recipe by Foodie Baker at