I am a massive fan of Baileys.
It’s indulgent, warming, creamy and a real treat of a drink.
I have to admit I do tend to over-indulge on it at Christmas in the form of Baileys over ice, more Baileys over ice, Baileys cream slathered on a Christmas pudding, more Baileys over Ice and then maybe a Baileys coffee or five, but that hasn’t hindered my appreciation for this unique tipple.
I made some of my Gin Syrup for a lovely friend who has had a particularly tough time over the last few years (you’re welcome Tamsin!) this week and a friend of hers mentioned she didn’t care for Gin and she would enjoy a Baileys sauce recipe. So, I headed into the kitchen to see what I could come up with.
I had a recipe for fudge sauce made with cream, so I figured I could try replacing the cream with Baileys (essentially similar, just alcoholic and more tasty!) It worked really well and I would absolutely love some of this warmed up and drizzled over pancakes or ice cream! I also think it would make a lovely topping to Profiteroles or a Chocolate Fudge Cake. Endless possibilities!