Our espresso martini Christmas pudding swaps the usual brandy for coffee liqueur and vodka, with dried fruit soaked in freshly brewed espresso.

So why ditch the brandy? Well, does anyone actually like brandy?

We don’t want to offend anyone (we’ll save the family arguments for Christmas Day), and we’re sure someone, somewhere, loves it. But if you’ve found your way here, we’re guessing you’d rather taste coffee in your pudding.

So roll up your sleeves. It takes about 20 minutes to make, then the steamer does the rest.

Key takeaways

• An espresso martini Christmas pudding swaps brandy for coffee liqueur and vodka, with the fruit soaked in espresso.
• Soak the dried fruit in the coffee and spirits for at least an hour before you start.
• The pudding steams for six to eight hours, so make it in advance and reheat it on the day.
• You don’t need an espresso machine. Strong stovetop or AeroPress coffee works well.
• Serve it with a whipped coffee cream instead of brandy butter.

What is an espresso martini Christmas pudding?

It’s a traditional steamed Christmas pudding that borrows the flavours of an espresso martini. The fruit soaks in espresso with coffee liqueur and vodka, and cocoa in the mix adds a little extra depth.

It’s served with a sweet coffee cream, so the coffee comes through in every spoonful.

How do you make an espresso martini Christmas pudding?

Soak the fruit in espresso with coffee liqueur and vodka, then mix it into a spiced sponge batter and steam it in a pudding basin for six to eight hours.

Serves: 12.

Prep: 20 minutes, plus at least one hour soaking.

Cook: six to eight hours steaming.

Equipment

• A 1.2 litre pudding basin (adjust servings accordingly if your pudding basin is smaller).
• Greaseproof paper and foil.
• String.
• A large saucepan with a lid, deep enough to hold the basin.
• A small heatproof saucer or trivet.

Ingredients for the pudding

• 450g dried fruit (we use raisins and currants).
• 50ml espresso or strong stovetop coffee, made with Fruit & Nut Espresso.
• 50ml coffee liqueur
• 25ml vodka.
• 75g butter or dairy-free spread, plus extra for greasing.
• 100g soft brown sugar.
• Two eggs.
• 110g self-raising flour.
• 50g fresh white breadcrumbs.
• One tbsp cocoa powder.
• One tsp mixed spice.
• About ¾ of a whole nutmeg, finely grated.

Ingredients for the coffee cream

• 300ml double cream.
• 75ml espresso or strong coffee.
• Two tbsp icing sugar.

Method for the pudding

1. Put the dried fruit in a bowl. Pour over the espresso, then add the coffee liqueur and vodka. Stir, then leave to soak for at least an hour.
2. Grease the pudding basin and line the base with a small circle of greaseproof paper.
3. In a large bowl, beat the butter and sugar together until pale. Beat in the eggs one at a time.
4. Fold in the flour, breadcrumbs, cocoa powder, mixed spice and nutmeg.
5. Stir in the soaked fruit along with any liquid left in the bowl.
6. Spoon the mixture into the basin and level the top.
7. Cover with a sheet of greaseproof paper and a sheet of foil, both folded with a pleat in the middle so the pudding has room to rise. Tie them tightly under the rim with string, and add a string handle to lift the basin out later.
8. Put the saucer in the bottom of the saucepan and sit the basin on top. Pour in boiling water to come halfway up the side of the basin.
9. Cover the pan and simmer gently for six to eight hours . Check every hour or so and top up with boiling water so the pan never boils dry.
10. Lift the pudding out and leave it to cool. Remove the wrapping, then cover with fresh greaseproof paper and foil, and keep it in the fridge until Christmas Day.

Method for the coffee cream

1. Stir the icing sugar into the cooled espresso until it dissolves.
2. Pour the double cream into a bowl, add the espresso, and whisk to soft peaks.

For a pouring cream instead, just stir everything together without whisking.

How far ahead can you make it?

You can make the pudding up to four days ahead. Once it’s cooled, wrap it in fresh greaseproof paper and foil and keep it in the fridge. Make the coffee cream on the day.

How do you reheat an espresso martini Christmas pudding?

Steam it again for about an hour to an hour and a half, using the same saucepan and saucer method, until it’s hot all the way through. Turn it out onto a plate and serve with the coffee cream.

Which coffee should you use?

A fruity espresso suits this pudding, because it picks up the flavour of the dried fruit. We use Fruit & Nut Espresso. Over the festive season, Rich Christmas Espresso works well too.

You don’t need an espresso machine. Strong coffee from a stovetop pot or an AeroPress does a similar job of making short, strong coffee.

For the liqueur, see our guide to the best espresso liqueur for cocktails.

FAQs

Can you make it alcohol-free?

Yes. Replace the coffee liqueur and vodka with an extra double espresso. It won’t taste like an espresso martini, but you’ll still have a rich coffee pudding. Steaming doesn’t remove all the alcohol, so use this version if you’re serving anyone who avoids it.

Can you use decaf?

Yes. Strong decaf coffee works in both the pudding and the cream. Rich Christmas Decaf is a good choice if you’re serving it late in the evening.

What if I don’t have a steamer?

You don’t need one. A large lidded saucepan with a saucer in the bottom works as a steamer, as described in the method.

Can I serve it with an espresso martini?

Yes, and it makes a good after-dinner pairing. Try our frozen espresso martini, or find more ideas in our Christmas coffee cocktails.

Find your coffee

This pudding is only as good as the coffee in it. Explore our Christmas coffees or try Fruit & Nut Espresso, roasted and sent out while it’s fresh.

For guidance on alcohol units, visit Drinkaware.