6 Eggs
8 oz Sugar
1 c Very strong coffee
1 1/2 oz Powdered gelatine
1/3 c Irish whiskey*
10 fl Whipping cream
3 oz Crushed walnuts

*You can also use Irish Mist. -- Separate the yolks from the whites
of eggs. In a bowl, cream with yolks with the sugar. Heat the
coffee until hot but not boiling: add the gelatine and dissolve it
in the coffee. Add this mixture to the yolks and sugar. Beat well
and put the bowl over a pot of boiling water. Continue beating until
mixture begins to thicken. remove from heat, and when the bowl has
cooled a little, place it over cracked ice and continue stirring.
When the mixture is on the point of setting, whip the cream and fold
it in. Add the whiskey or Irish Mist. Lastly, fold in the well-beaten
egg whites. Pour into a souffle dish that has a double thickness of
parchment paper tied around it: the paper should come up 3 inches
above the top of the souffle dish. Oil a jam-jar or bottle and press
it down into the center of the pudding. Leave to set. Remove the
paper collar by easing around the circumference with a knife dipped
in hot water. Remove the jar or bottle, and fill the center with: 1
cup heavy cream, whipped, sweetened with 1 T granulated sugar. You
can also decorate the exposed sides of the pudding with crushed
walnuts, pressed on with the palm of your hand.

Yields
4 Servings