Nesselrode Pudding ( Chestnut Pudding)

1. 1

   Dice glaceed and candied fruits into bits and mix into the Marsala.

2. 2

   Wash the currants and sultanas and soak them in warm water; when it's time to use them drain them well and dry them thoroughly in a clean dish towel or paper towels.

3. 3

   In a heavy bottomed saucepan, heat the milk slowly until it nears boiling (watch carefully or it will scorch).

4. 4

   Separate the eggs and discard whites or save them for another recipe.

5. 5

   Place the yolks in a bowl and add the sugar, beating vigorously until the mixture is light and frothy.

6. 6

   Whisk hot milk into the egg/sugar mixture in the bowl, then return the contents of the bowl to the saucepan.

7. 7

   Reduce heat and stir constantly until the custard thickens.

8. 8

   Strain the custard through a sieve.

9. 9

   Whisk the chestnut puree, Maraschino liqueur and the custard together well; add the candied fruits, currants and sultanas.

10. 10

    Whip the cream until it is very stiff, and fold it carefully into the mixture.

11. 11

    Pour it into a charlotte mold lined with cling wrap.

12. 12

    Cover tightly with foil and freeze for 24 hours.

* Per serving · 4 servings · Values may vary.