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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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IRISH COFFEE PUDDING This recipe came from an estate sale. I obtained it when I purchased the family collection from the Boyd Estate in Dallas, Texas in 1987. Ingredients:
6 eggs |
8 ounces granulated sugar |
1 cup very strong coffee |
1-1/2 ounces powdered gelatin |
1/3 cup irish whiskey |
10 ounces whipping cream |
3 ounces crushed walnuts |
Directions:
1. Separate yolks from whites of eggs then cream yolks and sugar.
2. Heat coffee until hot but not boiling then add gelatin and dissolve it in the coffee.
3. Add this mixture to the yolks and sugar then beat well and put bowl over a pot of boiling water.
4. Continue beating until mixture begins to thicken then remove from heat.
5. When bowl has cooled a little place it over cracked ice and continue stirring.
6. When mixture is on the point of setting whip cream and fold it in then add whiskey.
7. Fold in well beaten egg whites.
8. Pour into a soufflé dish that has double thickness of parchment paper tied around it.
9. The paper should come up 3” above the top of the soufflé dish.
10. Oil a jam jar or bottle and press it down into the center of the pudding then leave to set.
11. Remove paper collar by easing around the circumference with a knife dipped in hot water.
12. Remove jar and fill center with 1 cup heavy cream whipped and sweetened with granulated sugar.
13. Decorate exposed sides of the pudding with crushed walnuts pressed on with palm of your hand.
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