Historical recipe: Nesselrode pudding
- Preparation and cooking time
- Total time
- Difficulty 3/10
- 30 Chestnuts (tinned)
- 1pint Single cream
- 2oz Sugar
- 3tsp Vanilla extract (or a third of a chopped pod)
- 6 Gelatin sheets, soaked in water
- 2oz Dried cherries
- 2oz Chopped mixed peel
- Zest of half a lemon
- STEP 1
Take the chestnuts and either force them through a wire sieve or blitz in a food processor. Combine with half of the single cream and put to one side.
- STEP 2
Heat (but don’t boil) the remainder of the single cream with the peel of half a lemon and sugar.
- STEP 3
Add the vanilla pod or extract to the hot single cream, lower the heat and leave to infuse for 20 mins. Soak gelatine sheets in cold water.
- STEP 4
Add the infused cream to the chestnut mixture and leave to cool.
- STEP 5
Add the dried cherries and mixed peel to the thick (cooled) cream. Ensure the cream has thickened before you add the fruit so it doesn’t sink to the bottom.
- STEP 6
Grease a mould and add the cold mixture. Freeze or chill for five hours according to taste.