Nesselrode Pudding ( Chestnut Pudding)

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READY IN: 24hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dice glacéed and candied fruits into bits and mix into the Marsala.
  • 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.
  • In a heavy bottomed saucepan, heat the milk slowly until it nears boiling (watch carefully or it will scorch).
  • Separate the eggs and discard whites or save them for another recipe.
  • Place the yolks in a bowl and add the sugar, beating vigorously until the mixture is light and frothy.
  • Whisk hot milk into the egg/sugar mixture in the bowl, then return the contents of the bowl to the saucepan.
  • Reduce heat and stir constantly until the custard thickens.
  • Strain the custard through a sieve.
  • Whisk the chestnut puree, Maraschino liqueur and the custard together well; add the candied fruits, currants and sultanas.
  • Whip the cream until it is very stiff, and fold it carefully into the mixture.
  • Pour it into a charlotte mold lined with cling wrap.
  • Cover tightly with foil and freeze for 24 hours.
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