The Coffee Lover’s Christmas Pudding

Chocolate & Coffee Christmas Pudding

Coffee & Chocolate Christmas PuddingThe festive season is almost upon us, and if there’s one time of year for truly indulging, it’s most definitely Christmas. It’s a magical time of year, spending time with family and friends and enjoying an array of delicious food and drink along the way. It is the season to eat drink and be merry after all. Adorning dining tables all over the country will be a host of mouth watering feasts, roast Turkey with all of the trimmings, fine cheeses and wines, Christmas cake and of course, the good old humble Christmas pud.

Many people love nothing better than a big helping of Christmas pudding with brandy sauce to round off a traditional Christmas dinner. However if you’re not a fan of the fruit-based pudding but you are partial to chocolate and coffee, then this is the recipe for you. This recipe provides an alternative Christmas pudding to add a touch of distinction and individuality to your otherwise traditional Christmas celebrations.

Chocolate and coffee flavoured sponge smothered with a thick decadent layer of espresso-infused chocolate topping, all hiding a heart of rich chocolate mousse at the pudding’s core. It’s a deeply indulgent and impressive alternative dessert for your Christmas Day festivities.


Chocolate & Coffee Sponge
100g self-raising flour
100g caster sugar
85g melted butter, plus extra for greasing
4 large free-range eggs
50ml espresso
2 tbsp Tia Maria – added to espresso and mixed thoroughly

Chocolate Mousse
200ml double cream
175g good quality dark chocolate (70% cocoa solids minimum)
50g caster sugar
3 large free-range eggs, separated

Espresso & Chocolate Topping
175g good quality dark chocolate (70% cocoa solids minimum)
140ml double cream
50g butter
1 tbsp espresso
1 tbsp Tia Maria

Preparation method

  1. Start by preheating the oven to 200°C
  2. Grease a 22 x 31cm cake tin and line with buttered baking paper
  3. Add 1 tbsp of cocoa powder to the tin, turn and shake gently to coat the tin evenly
  4. Tap out any excess cocoa from the tin
  5. To make the sponge: Add the eggs and sugar to a large mixing bowl and using an electric whisk, beat until the mixture until it becomes thick and leaves a trail. Fold in the cocoa and flour, add the butter and fold in. Pour the sponge mix into the lined cake tin and bake for 10 minutes or until just firm. Remove from the oven and allow to cool.
  6. To make the chocolate mousse: In a large mixing bowl, beat eggs and sugar until pale and thick. Place a heatproof bowl over a pan of simmering water and melt the chocolate, stirring occasionally until completely smooth. Whip the cream until it just holds their shape. Add the melted chocolate and half of the whipped cream to the eggs and sugar and best quickly until completely combined. Fold in the remaining whipped cream. In a separate bowl, whisk the egg whites until they form soft peaks, then fold into the mousse mixture.
  7. To assemble the pudding: Grease a 1.4 litre bowl with oil and line with cling film, ensuring excess is left around the edges. Cut a circle of sponge to fit in the bottom of bowl and place into the bowl. Cut 7 sloping rectangles of around 10cm in length from the sponge and position tightly together around the edges of the bowl. Sprinkle with the espresso and Tia Maria mix, keeping a little aside for later. Fill the bowl halfway up with the chocolate mousse. Cut another snug fitting circle from the sponge and place on top of the mousse, drizzle over the remaining espresso and Tia Maria mix. Top with the remaining chocolate mousse then cover with excess cling film. Refrigerated for a minimum of 4 hours but ideally overnight. Once chilled, turn the pudding out onto a serving plate.
  8. To make the chocolate topping: Place a heatproof bowl over a pan of simmering water and add all of the ingredients. Heat gently until the chocolate melts. Once completely melted, remove from the heat and side aside to cool, stir the mixture occasionally until it becomes thick in consistency and glossy in appearance. Using a palette knife spread a generous layer of the chocolate mixture all over the pudding.
  9. Garnish with chocolate curls and chocolate-coated coffee beans and serve.

We hope you enjoy. Merry Christmas!

Buy coffee beans for this recipe online at