INGREDIENTS

INSTRUCTIONS

You can also use Irish Mist.  -- Separate the yolks from the whites  of
eggs.  In a bowl, cream with yolks with the sugar.  Heat the  coffee
until hot but not boiling:  add the gelatine 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 souffle dish that has a double thickness of  parchment
paper tied around it: the paper should come up 3 inches  above the top
of the souffle dish. Oil a jam-jar or bottle and press  it down into
the center of the pudding. Leave to set. 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, sweetened with 1 T granulated sugar. You  can also decorate
the exposed sides of the pudding with crushed  walnuts, pressed on with
the palm of your hand. Posted to MM-Recipes  Digest by scotlyn@juno.com
(Daniel S Johnson) on Mar 11, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 466
Calories From Fat: 180
Total Fat: 21g
Cholesterol: 279mg
Sodium: 107.5mg
Potassium: 198.4mg
Carbohydrates: 60.1g
Fiber: 1.4g
Sugar: 57.4g
Protein: 12.7g