Nesselrode Pudding
Ingredients
Pudding
- 5 ounces chestnuts in syrup
- Syrup and water to make 3/4 cup
- 1/4 cup granulated sugar
- 3 egg yolks, beaten
- 1 tablespoon unflavored gelatine
- 3 tablespoons cold water
- 2 ounces candied cherries
- 1 pineapple ring
- 3/4 cup ground toasted almonds
- 2 tablespoons sliced citron
- Slivered angelica
- 1 tablespoon vanilla extract
- 2 teaspoons almond extract
- 3 tablespoons Jamaican rum
- 1 1/2 cups cream, whipped
Rum Cream Sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 3 tablespoons light brown sugar
- 2/3 cup rich milk
- 2 egg yolks, beaten
- 1 teaspoon pistachio or almond extract
- 2 tablespoons Jamaican rum
- 1/2 cup cream, whipped
Instructions
Pudding
- Drain chestnuts. Measure syrup and add enough water to make 3/4 cup. Add syrup and water to sugar and simmer for 5 minutes.
- Beat egg yolks and add slowly to syrup and cook a few seconds over hot water. Add the gelatine which has soaked 4 minutes in the cold water and stir until dissolved.
- Mash chestnuts through a sieve and add to gelatine mixture when it is cold, with all the other fruits, sliced thin, extracts, and rum, and then fold in the whipped cream.
- Put into a greased 8 inch melon mold and chill several hours.
- The angelica, sliced thin, may be saved to decorate the mold.
- Serve with Rum Cream Sauce.
Rum Cream Sauce
- Melt butter in a saucepan, stirring in the flour until smooth. Slowly add sugar and milk and cook 2 minutes. Pour the mixture slowly over thickly beaten yolks, return to the pan, and cook a few seconds until it thickens. When cold, add the flavorings and whipped cream. Serve over the pudding.
