Irish Coffee Pudding
1 cup sugar
1 cup Very strong coffee
1-1/2-ozs. powdered gelatin
1/3 cup Irish whiskey*
10 fl. ozs. whipping cream
3-ozs crushed walnuts
*You can also use Irish Mist.
Separate the yolks from the whites of eggs. In a bowl, cream the yolks and the
Heat the coffee until hot but not boiling: add the gelatin and dissolve it in
the coffee. Add this mixture to the yolks and sugar. Beat well and put the bowl
over a pot of boiling water. Continue beating until mixture begins to thicken.
Remove from heat, and when the bowl has cooled a little, place it over cracked
ice and continue stirring. When the mixture is on the point of setting, whip the
cream and fold it in. Add the whiskey or Irish Mist. Lastly, fold in the
well-beaten egg whites.
Pour into a soufflé dish that has a double thickness of parchment paper tied
around it: the paper should come up 3-inches above the top of the soufflé dish.
Oil a jam-jar or bottle and press it down into the center of the pudding. Leave
Remove the paper collar by easing around the circumference with a knife dipped
in hot water. Remove the jar or bottle, and fill the center with: 1 cup heavy
cream, whipped and sweetened with 1 Tbsp. granulated sugar. You can also
decorate the exposed sides of the pudding with crushed walnuts, pressed on with
the palm of your hand.