Irish Coffee Pudding

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.


Pudding

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


Whipped topping

1 cup heavy cream
1/4 cup plus 1 tablespoon sugar


Pudding directions

  1. 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. 
  2. Divide the pudding evenly between four 6 oz. dessert glasses. Chill for 2 hours.

Whipped cream directions

  1. 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. 
  2. Sprinkle a pinch of instant espresso powder over the whipped cream if desired. Embellish with chocolate gold coins if desired. Refrigerate leftovers.
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