Mocha Puddings with Irish Cream Crowns

Mocha Puddings with Irish Cream Crowns
20 Mins
Prep time
35 Mins
Cooking time
Serves 8

What you need


  • 120g CADBURY Dark Baking Chocolate, roughly chopped
  • 125g butter, chopped
  • 4 eggs
  • 1 cup caster sugar
  • 2 teaspoons instant coffee dissolved in 2 teaspoons boiling water
  • ½ cup flour
  • ½ cup CADBURY Bournville Cocoa
  • ¾ teaspoon baking powder

Liqueur Cream

  • 250g PHILADELPHIA Original Spreadable Cream Cheese
  • ¼ cup caster sugar, extra
  • 1/3 cup Irish cream liqueur

Serving Suggestion

  • Irish cream liqueur, extra

How to make it

  1. COMBINE the chocolate and butter in a bowl over simmering water. Stir until the chocolate has melted.
  2. BEAT the eggs and sugar together with an electric mixer until pale and fluffy then add the coffee mixture. Gradually add the chocolate mixture and beat until just combined.
  3. FOLD through the sifted flour, cocoa and baking powder then spoon into 8 x ½ cup capacity greased ovenproof ramekins. Bake in a moderate oven 180°C for 25-30 minutes or until cooked.
  4. BEAT the PHILLY and extra sugar together until smooth then whisk in the liqueur. Remove a spoonful of pudding from the centre of each then replace with a dollop of the PHILLY mixture and an extra splash of liqueur, if desired. Serve immediately.