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Christmas Bailey's chocolate fudge pudding

with a Chocolate Sponge

Recipe Development TeamUpdated on October 06, 2025

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Get 50% off your first box & free treats for 2 months!

Calories

:

1923 kcal

Protein

:

29.1g protein

Total

:

45 minutes

Difficulty

:

Easy

Allergens:

Cereals containing gluten
Wheat
Milk
Soya
Soya
Egg
Milk
May contain traces of allergens

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

1 pack(s)

Devil's Food Cake Mix

(Contains: Cereals containing gluten, Wheat May contain traces of: Soya, Egg, Milk)

75 grams

Baileys Caramel Sauce

(Contains: Milk May contain traces of: Milk)

75 grams

Creme Fraiche

(Contains: Milk)

100 grams

Chocolate Chips

(Contains: Soya May contain traces of: Milk)

Not included in your delivery

3 unit(s)

Egg

230 milliliter(s)

Water for the Batter

8 tbsp

Vegetable Oil

Nutritional information

Energy (kJ)8046 kJ

Energy (kcal)1923 kcal

Fat99 g

of which saturates32 g

Carbohydrate226.9 g

of which sugars93.3 g

Dietary Fibre6.6 g

Protein29.1 g

Salt5.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

a) Preheat your oven to 180°C/160°C fan/gas mark 4. Line a 33x23 cm rectangular tin with baking paper.

b)In a large bowl combine the cake mix, eggs, water and vegetable oil (see pantry for amounts) Gently stir until fully incorporated, 2-3 mins.

c) Pour the cake mixture into your lined cake tin and pop onto the middle shelf of your oven until risen and golden, 25-30 mins or until a rounded knife inserted in the centre comes out clean.

2

a) Meanwhile, when the cake has around 5 mins remaining, melt the butter in a small saucepan, 1-2 mins.

b) Once melted stir in the sugar and stir until combined, 1-2 mins.

c) Vigourously mix in the Bailey's caramel, creme fraiche and a pinch of salt.

d) Remove from the heat.

3

a) Once baked, remove the sponge from the oven and poke holes all over the top of the cake using a fork or knife.

b) Pour your Bailey's sticky toffee inspired sauce all over the cake and set aside to cool and soak up the sticky sauce, 10-15 mins.

c) When ready to serve, share the pudding between bowls and spoon over any remaining sauce from the tin.

Enjoy!

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