---
title: "Macallan Whisky Chocolate Pudding · Rampant Scotland"
description: "Traditional Scottish Recipes - Macallan`s Whisky Chocolate Pudding This recipe is from Donald Angus Munro at the restuarant Loop in Glasgow - he was formerly he"
canonical: "https://rampant-scotland.pages.dev/recipes/bldev_recipe_macallan.htm"
last-updated: "2026-11-09"
date-basis: "git-content-change"
---

# Macallan Whisky Chocolate Pudding · Rampant Scotland

Recipes

# Macallan Whisky Chocolate Pudding

[Original page](https://web.archive.org/web/20250422101256/http://www.rampantscotland.com/recipes/bldev_recipe_macallan.htm)

*Traditional Scottish Recipes*
 *- Macallan`s Whisky Chocolate Pudding*

*This recipe is from Donald Angus Munro at the restuarant Loop in Glasgow - he was formerly head chef at the famous Skibo Castle. The recipe appeared in "Glasgow on a Plate" (Black and White Publishing Ltd) along with a number of other recipes for the connoisseur. Munro acknowledges that the recipe came from his grandmother`s old traditional Scottish recipes. He just added the Macallan! And of course, you can just make the sauce and add it to one of your own choice of sweets.*

## Ingredients for the pudding

- 110g/ 4 ounces/ ½ US cup castor/granulated sugar

110g/ 4 ounces/ one stick margarine

60g/ 2 ounces/ ½ US cup cocoa powder or drinking chocolate

170g/ 6 ounces/ 1½ US cups flour

2 eggs

25 ml/ 2 tablespoons Macallan whisky

2 tablespoons skimmed milk

50g/ 2 ounces/ ½ US cup soft berries of choice

## Ingredients for the sauce

- 140g/ 4 ounces dark chocolate [ 70% cocoa]
- 150 ml/ 6 fluid ounces/ ¾ cup double cream
- 25 ml/ 2 tablespoons Macallan whisky
- 1 tablespoon golden syrup (light corn syrup is the closest in the US)

## Method

Blend sugar and margarine until light and fluffy.
 Sieve cocoa powder or chocolate into flour.
 Whisk eggs together, then add to sugar/margarine mix, adding a little flour mix to thicken. Add whisky and more flour mix until both flour and whisky have been used. Add skimmed milk, to soften. Grease 4 individual pudding moulds with margarine and dust with caster sugar.
 Place a spoonful of the mix into each mould, cover with tin foil and secure tightly. Place in a pot of warm water which reaches halfway up the moulds. Bring to the boil then simmer for 40 minutes

For the sauce : melt chocolate in a bowl over boiling water, add cream, whisky and syrup.
 Remove puddings and place on plates. Then pour over the chocolate sauce, adding a few soft berries before serving.

## Source

From Rampant Scotland, restored from the page as it stood on 22 April 2025. [Original page](https://web.archive.org/web/20250422101256/http://www.rampantscotland.com/recipes/bldev_recipe_macallan.htm).

Links to pages not yet restored here lead to the original page or elsewhere on the web.