---------- Recipe via Meal-Master (tm) v8.02
       Title: “Irish Coffee” Pudding
  Categories: Irish, Desserts
       Yield: 4 servings
       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.