Irish Coffee Pudding

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“This recipe is being posted for ZWT II & my source is This sounds yummy to me & appeals to my Irish nature, but I doubt you'll need to be Irish to appreicate it! (Time does not include chilling time)”

Ingredients Nutrition

  • 3 eggs (separated)
  • 4 ounces caster sugar
  • 4 ounces coffee (hot, black & made with 2 teaspoons instant coffee)
  • 4 ounces gelatin powder
  • 2 -3 tablespoons Irish whiskey or 2 -3 tablespoons Irish Mist liqueur
  • 5 ounces double cream (lightly whipped)
  • whipping cream (for hollowed centre)
  • 2 ounces walnuts (crushed)


  1. Bring a med-sized pan half filled w/water to a boil & line the sides of a soufflé dish (inside) w/greaseproof or parchment paper so the paper comes at least 2 in above the rim of the dish.
  2. In a lrg mixing bowl, cream together the egg yolks w/the sugar using a wooden spoon.
  3. Dissolve gelatin in the hot (but not boiling) coffee & add to the yolk mixture, beating well.
  4. Place the mixing bowl over the pan of boiling water & cont beating till mixture begins to thicken. Remove from heat & allow to cool a little. Then place in the fridge for a little while till the mixture starts to set.
  5. Beat egg whites till stiff.
  6. Fold the cream into the egg yolk mixture. Add the alcohol & mix well.
  7. Fold in the egg whites & transfer to the soufflé dish lined w/greaseproof paper.
  8. Oil a bottle or jar (about 2-3 inches in diameter) & press into the centre of the pudding. Leave to set w/the bottle or jar in the pudding.
  9. When set, carefully remove the paper & the bottle or jar. Fill the hollow centre w/the whipped cream. Then press crushed walnuts onto the protruding sides of the soufflé. Refrigerate till ready to serve.

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