Return to listing

Irish Coffee Pudding

If you're having a dinner party and want to serve a lighter alternative to something rich, then this is a good bet. You can, of course, use Scotch whisky or brandy instead of Irish whiskey. What you finish up with is in fact an old-fashioned honeycomb mould whicih separates into layers as it sets.

 
 
 Irish Coffee Pudding

  Serves 4-6

Ingredients
 11/2 oz (40 g) fine-ground Italian espresso coffee
 3 tablespoons Irish whiskey
 3 large eggs
 15 fl oz (425 ml) whole milk
 1 x 0.4 oz (11 g) sachet plus 1 teaspoon powdered gelatine
 2 oz (50 g) sugar
 6 tablespoons single cream
To serve:
 chilled pouring cream
Conversions
Need help with conversions?
Equipment
You will also need a 21/2 pint (1.5 litre) mould.

Method

First measure out 8 fl oz (225 ml) boiling water into a small saucepan, then stir in the coffee and place the pan on a gentle heat until the infusion starts to bubble around the edge of the pan. Remove from the heat and leave the coffee to infuse for 15 minutes. After that pour it into a fine coffee filter set over a coffee pot and leave it to drip through.

While that's happening, heat the milk to just below boiling point and remove from the heat. Next separate the eggs, putting the yolks into a heatproof bowl and the whites into a large mixing bowl. Add the gelatine, sugar and cream to the egg yolks and whisk together very thoroughly. Now pour in the hot milk, whisking the mixture as you pour. Position the bowl over a saucepan of barely simmering water and cook the custard, stirring often, for 25-30 minutes until it is thick enough to coat the back of a spoon.

Remove the bowl from over the water, stir in the whiskey and strained coffee, and leave until it is barely warm. Whisk the egg whites till stiff, then stir them into the coffee-flavoured custard. Now pour everything into a 21/2 pint (1.5 litre) mould, cover and chill for about 8 hours in the fridge. To serve, loosen the soft top layer from the side of the mould, then invert on to a serving dish. Serve with chilled pouring cream and some Coffee and Hazelnut Macaroons (see link to this recipe, below).

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


No recipes relate to this.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Feuille de brick
15 Sep 2014 16:15
Coffee Break S & P mills
16 Sep 2014 15:12
Food and travel Short break ideas
13 Jul 2014 08:31
Ingredients Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
Can Anyone Help? Mustard Pickles
16 Sep 2014 15:25
Books Cookery books
02 Sep 2014 00:03
Equipment Delia Online Salt and Pepper mills
05 Sep 2014 12:30
Gardening Indian Summer
12 Sep 2014 00:01
 
NetObserver
CMS solutions by REDtechnology.com