Scotch Whisky Chocolate Pudding

Many thanks to Grizel for this baby! The fans are multiplying by the spoonful!

She made some modifications. Then I made some modifications. Here's what we made last night:

Pudding
1/4 cup superfine sugar
4oz unsalted butter
1/2 cup unsweetened cocoa powder
1 1/2 cups flour
2 eggs
3T whiskey
2T milk

Blend sugar & butter until light & fluffy. Sieve cocoa powder into flour. Whisk eggs together, add to sugar/butter mix. Alternate adding whisky and flour until both are incorporated. Add milk, to soften. Grease 4 individual pudding moulds and dust with sugar. Divide pudding into moulds, cover with tin foil. Place in a pot of warm water reaching half-way up the  moulds. Bring to a boil, then simmer for 40 minutes.

Sauce
4oz dark chocolate
3/4 cup heavy whipping cream
2T whisky
1T light corn syrup

Melt chocolate over lowest flame. Add cream, whisky & syrup and stir until smooth.

To Plate
Remove puddings and place on plates. Pour over the chocolate sauce. Garnish with a few raspberries. Savour it!