Tipsy Pudding

For a delectable and sophisticated dessert try Thane Prince's baked pudding served with a mulled wine sauce
By Thane Prince
Tipsy Pudding
  • Rating:
  • Serves: 6
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 2 eggs
  • 115 g butter
  • 115 g caster sugar
  • 115 g self-raising flour
  • 50 g ground almonds
  • vanilla ice cream, to serve

For the mulled wine sauce:

  • 750 ml red wine
  • 110 g caster sugar
  • 500 g frozen red berries
  • 1 cinnamon stick
  • juice and pared rind of 1 oranges
  • Juice and pared rind of 1 lemons


1. Preheat the oven to 180°C/gas 4.

2. Break the eggs into a food processor. Add in the butter, sugar, flour and almonds. Blend until well-mixed.

3. Divide the mixture between 6 greased ramekins.

4. Bake for 20 minutes until risen.

5. To make the mulled wine sauce, place the wine, sugar, berries, cinnamon stick, lemon and orange juice and rind in a pan and bring to the boil.

6. Leave to simmer for 5 minutes then remove from the heat and strain.

7. Place the puddings in a serving dish and drizzle over the mulled wine liquid until absorbed. Spoon on the berries and serve with generous scoops of vanilla ice cream.

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