Waitrose and Partners
Martha Collison's espresso martini Christmas pudding

Espresso martini Christmas pudding

Martha Collison's fun, cocktail twist on a traditional festive favourite, this has a daunting cooking time, but is so simple to make, and once it s steaming you can forget all about it and prepare the rest of your Christmas meal.

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  • Serves8
  • CourseDessert
  • Prepare20 mins
  • Cook7 hrs
  • Total time7 hrs 20 mins
  • Plusovernight steeping

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


For the pudding

  • 175g sultanas
  • 100g raisins
  • 75g currants
  • 50g dried figs, chopped
  • 25g mixed peel
  • 75g prunes, chopped
  • 50g pitted medjool dates, chopped
  • 50ml Tia Maria or Kahlua
  • 25ml vodka (plus about 125ml, to set alight)
  • 50ml espresso coffee (from a coffee machine or powder)
  • 3 medium Waitrose British Blacktail Free Range Eggs, beaten
  • 125g vegetarian suet
  • 175g dark muscovado sugar
  • 125g fresh breadcrumbs
  • 125g self-raising flour
  • 2 tbsp golden syrup
  • 1 eating apple, grated
  • 1 tsp mixed spice

For the coffee cream

  • 300ml double cream
  • 2 tsp instant coffee granules
  • 1 tbsp icing sugar


  1. Mix all the dried fruits in a bowl and pour over the coffee liqueur and 25ml vodka. Stir together and then cover the bowl with clingfilm and leave to steep for at least 6 hours, preferably overnight.

  2. Grease a plastic or glass heatproof 1.5-litre pudding basin (one with a lid works best) with butter and set to one side. Half fill a large saucepan with water and put on the boil with the lid on.

  3. In a large bowl, stir together the remaining pudding ingredients, except the vodka for lighting, until well mixed. Pour in the steeped fruit and all the liquid in the bottom of the bowl and stir to combine.

  4. Scrape the mixture into the greased pudding bowl and secure with a lid, then wrap the basin in foil. If you don’t have a basin with a lid, wrap the bowl in a double layer of foil. Place the pudding into the pan of water and steam for 4 hours. Be sure to top up the water regularly to stop the pan boiling dry.

  5. When the pudding has steamed for 4 hours, remove from the pan and carefully unwrap. Keep in an airtight container in a cool, dark place until ready to eat – the pudding will keep for up to 6 weeks and will improve over time.

  6. On the day, rewrap the pudding in foil and steam in the same way for a further 3 hours. Turn out onto a serving plate. Warm the vodka in a small saucepan or in the microwave, pour over the pudding and light to flambé.

  7. To make the cream, mix the coffee granules with 2 teaspoons boiling water to make a paste and add it to the cream. Stir in the sugar and whisk until soft peaks form. Serve with the pudding.


Typical values per serving when made using specific products in recipe


2,501kJ/ 597kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating