Nesselrode Pudding ( Chestnut Pudding)

Total Time: 24 hrs 20 mins Preparation Time: 20 mins Cook Time: 24 hrs

Ingredients

• Servings: 8
• 1/2 cup chestnut puree
• 1/4 cup crystallized cherries
• 1/2 cup candied orange peel
• 1/2 cup marsala wine
• 1/2 cup currants
• 1/2 cup sultana (golden raisins)
• 1 tablespoon maraschino cherry flavored liqueur
• 2 cups whipping cream
• 2 cups milk
• 5 eggs
• 3/4 cup sugar

Recipe

• 1 dice glacéed and candied fruits into bits and mix into the marsala.
• 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 in a heavy bottomed saucepan, heat the milk slowly until it nears boiling (watch carefully or it will scorch).
• 4 separate the eggs and discard whites or save them for another recipe.
• 5 place the yolks in a bowl and add the sugar, beating vigorously until the mixture is light and frothy.
• 6 whisk hot milk into the egg/sugar mixture in the bowl, then return the contents of the bowl to the saucepan.
• 7 reduce heat and stir constantly until the custard thickens.
• 8 strain the custard through a sieve.
• 9 whisk the chestnut puree, maraschino liqueur and the custard together well; add the candied fruits, currants and sultanas.
• 10 whip the cream until it is very stiff, and fold it carefully into the mixture.
• 11 pour it into a charlotte mold lined with cling wrap.
• 12 cover tightly with foil and freeze for 24 hours.