Irish Coffee Pudding

1. 1

   Bring a med-sized pan half filled w/water to a boil & line the sides of a souffle dish (inside) w/greaseproof or parchment paper so the paper comes at least 2 in above the rim of the dish.

2. 2

   In a lrg mixing bowl, cream together the egg yolks w/the sugar using a wooden spoon.

3. 3

   Dissolve gelatin in the hot (but not boiling) coffee & add to the yolk mixture, beating well.

4. 4

   Place the mixing bowl over the pan of boiling water & cont beating till mixture begins to thicken. Remove from heat & allow to cool a little. Then place in the fridge for a little while till the mixture starts to set.

5. 5

   Beat egg whites till stiff.

6. 6

   Fold the cream into the egg yolk mixture. Add the alcohol & mix well.

7. 7

   Fold in the egg whites & transfer to the souffle dish lined w/greaseproof paper.

8. 8

   Oil a bottle or jar (about 2-3 inches in diameter) & press into the centre of the pudding. Leave to set w/the bottle or jar in the pudding.

9. 9

   When set, carefully remove the paper & the bottle or jar. Fill the hollow centre w/the whipped cream. Then press crushed walnuts onto the protruding sides of the souffle. Refrigerate till ready to serve.

No additional tips available.