booze pudding

How To Make booze pudding

• Step 1
  wrap the outside of a 23 cm springform cake tin with some clingfilm or foil to avoid leaks from the base
• Step 2
  slice the chocolate cakes thinly, and pour the 300 ml (or more if needed) of Tia Maria or Baileys into a shallow dish, ready for soaking the cake slices as you need them
• Step 3
  Before you start to layer the cakes, whisk the eggs and sugar, and then beat in the mascarpone and double cream; I use an electric whisk for this but there is no need to if you are feeling muscley. Then add gradually the 125 ml of Kalhua to make a creamy spreadable layer for the cake.
• Step 4
  Using approx. 1 cake per layer, dunk the slices in Tia Maria before lining the tin with them. Squidge them down, pressing confidently as you go; each layer should not be too thick, but juicily compact and solid.
• Step 5
  Spread a third of the cream mixture over the soaked cake slices
• Step 6
  Continue with the rest of the cake making layers. The last layer being cream, dust some coca for decoration.
• Step 7
  Refrigerate for at least three hours (best if overnight) when ready to serve, take out of mould by the cling paper. Serve in a nice serving plater and enjoy!
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!