This is one of the recipes which we have been given permission to reproduce by another of the UK recipe sites, Recipes4us. It is a big site with a wealth of information and recipes. If you would like to have a look at the website click here.

Ingredients

3 Eggs, separated
100g / 4oz Caster Sugar
120ml / 4fl.oz. Hot Black Coffee (made with 2 teasp instant coffee)
19g / 3/4oz Powdered Gelatin
2-3 tbsp Irish Whiskey or Irish Mist Liqueur
150ml / 5fl.oz Double Cream, lightly whipped
Whipping cream to serve
50g / 2oz Crushed Walnuts

• Bring a medium sized pan half filled with water to the boil and line the sides of a soufflé dish (inside) with greaseproof or parchment paper so the paper comes at least 5cm / 2 inches above the rim of the dish.

• Meanwhile, in a large mixing bowl, cream together the egg yolks with the sugar using a wooden spoon.

• Dissolve the gelatine in the hot (but not boiling) coffee and add to the yolk mixture, beating well.

• Place the mixing bowl over the pan of boiling water and continue beating until mixture begins to thicken. Remove from heat and allow to cool a little then place in the fridge for a little while until the mixture starts to set.

• Meanwhile, beat the egg whites until stiff.

• Fold the cream into the egg yolk mixture, add the alcohol and mix well.

• Fold in the egg whites and transfer to the lined soufflé dish. case lined with greaseproof paper.

• Oil a bottle (about 5 - 7.5cm or 2 - 3 inches in diameter) and press it down into the centre of the pudding. Leave to set with the bottle still in the pudding.

• Once set, carefully remove the paper and the jar. Fill the hollow centre with the whipped cream then press the crushed walnuts onto the protruding sides of the soufflé. Refrigerate until ready to serve.

Serves 4