I say things are the best a lot..but this time I really mean it. This Irish Coffee Pudding is amazing. It’s super simple to make, it comes with quite a kick, and it will blow your mind away. Seriously. I recently made this for St. Patrick’s Day (it followed a delicious Shepard’s Pie with Brown Bread), and we savored every bit. Right before we rolled ourselves off to bed. This recipe came from the adorable blog Sprinkle Bakes, which is totally worth a browse if you’re looking to bake.
Source: SprinkleBakes original recipe
Prep: 15 minutes plus 2 hours chilling time
Yield: 4 servings
This is an easy recipe, but if you want to shortcut it further, use prepared whipped topping from the grocery store. I use heavy cream in the pudding recipe, but whole milk can be substituted. If you want to make this dessert non-alcoholic, omit the whiskey and add 1 teaspoon vanilla extract.
2 tablespoons cornstarch
1/4 cup plus 2 tablespoons brown sugar, packed
Pinch of salt
2 cups heavy cream
1 tablespoon instant espresso powder or 1 1/2 tablespoons instant coffee
3 tablespoons Irish whiskey
1 cup heavy cream
1/4 cup plus 1 tablespoon sugar
- Whisk the cornstarch, sugar and salt together in a medium saucepan. Stir in the heavy cream. Bring the mixture to a bubble over medium-high heat whisking constantly until thickened and smooth. Remove from heat and whisk in espresso powder and whiskey.
- Divide the pudding evenly between four 6 oz. dessert glasses. Chill for 2 hours.
Whipped cream directions
- In a medium bowl, whip heavy cream on medium high speed with an electric mixer. Gradually pour in extra fine sugar, 1 tbsp at a time. Increase speed to high and whip until thick and fluffy. Dollop or pipe whipped cream on top of puddings.
- Sprinkle a pinch of instant espresso powder over the whipped cream if desired. Embellish with chocolate gold coins if desired. Refrigerate leftovers.
And if you have a Nespresso frother..you can use that to whip up your whipped cream. It’s quick and super easy!
The original link is here.