is one of the recipes which we have been given
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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
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.
in a large mixing bowl, cream together the
egg yolks with the sugar using a wooden spoon.
the gelatine in the hot (but not boiling)
coffee and add to the yolk mixture, beating
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
beat the egg whites until stiff.
the cream into the egg yolk mixture, add the
alcohol and mix well.
in the egg whites and transfer to the lined
soufflé dish. case lined with greaseproof
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.
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.