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Irish Coffee Pudding  CD  DP  British  20mins plus chilling


Serves 4      Cold  Desserts and Puddings  Ireland  Europe



   3 Eggs, separated

   100g/4oz Caster Sugar

   120ml/4fl.oz. Hot Black Coffee (made with 2 teasp instant coffee)

   19g/3/4oz Powdered Gelatine

   2-3 tbsp Irish Whiskey or Irish Mist Liqueur

   150ml/5fl.oz Double Cream, lightly whipped

   Whipping cream to serve

   50g/2oz Crushed Walnuts




1. Bring a medium sized pan half filled with water to the boil and line the sides of a soufflé dish (inside) with greaseproof or parchment paper so the paper comes at least 5cm/2 inches above the rim of the dish.


2. Meanwhile, in a large mixing bowl, cream together the egg  yolks with the sugar using a wooden spoon.


3. Dissolve the gelatine in the hot (but not boiling) coffee and add to the yolk mixture, beating well.


4. Place the mixing  bowl over the pan of boiling water and continue beating until mixture begins to thicken. Remove from heat and allow to cool a little then place in the fridge for a little while until the mixture starts to set.


5. Meanwhile, beat the egg whites until stiff.


6. Fold the cream into the egg yolk mixture, add the alcohol and mix well.


7. Fold in the egg whites and transfer to the lined soufflé dish. case lined with greaseproof paper.


8. Oil a bottle (about 5-7.5cm/2-3 inches in diameter) and press it down into the centre of the pudding. Leave to set with the bottle still in the pudding.


9. Once set, carefully remove the paper and the jar.  Fill the hollow centre with the whipped cream  then press the crushed walnuts onto the protruding sides of the soufflé. Refrigerate until ready to serve.




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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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