Irish Coffee Pudding
Serves 4
6 Eggs
600ml (1 pint) Whipping Cream
300ml (½ pint) Very Strong Coffee
225g (8oz) Sugar
75g (3oz) Irish Whiskey
75g (3oz) Crushed Walnuts
50g (2oz) Powdered Gelatine
Separate the eggs.
Cream with yolks with the sugar.
Heat the coffee until hot but not boiling and dissolve the gelatine.
Add this mixture to the yolks and sugar.
Beat well and place the bowl over a saucepan of boiling water.
Continue beating until mixture begins to thicken, remove from heat.
Allow to cool slightly, place over cracked ice and continue stirring.
When the mixture is on the point of setting, fold in half of the whipped cream and the whiskey.
Beat the egg whites to a stiff peak and fold into the mixture.
Pour into a soufflé dish with the a double thickness of parchment paper that is 3 inches higher than the
top of the soufflé dish.
Press a lightly oiled a jar or bottle into the centre of the pudding.
Leave to set.
Remove the paper collar by easing around the edge with a knife dipped in hot water.
Remove the jar or bottle, and fill the centre with the remaining whipped, sweetened with 1 tbsp of
sugar.
Decorate with crushed walnuts.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved