Irish Coffee Pudding

Separate yolks from the whites of eggs. In a bowl, cream the yolks with the sugar. Blend the instant coffee with the water and heat but don't boil. Dissolve the gelatin in the hot coffee and add all the yolks to the sugar. Beat well and put the bowl over a pan of boiling water. Continue beating until mixture begins to thicken. Remove from heat and when the bowl has cooled, put in the refrigerator until the mixture starts to set. Then fold in the cream, add the whiskey and liqueur; fold in the egg whites last. Pour mixture into a 7” soufflé dish lined with greaseproof paper. The paper should come up about 3” above the top. Oil a jam jar or a bottle and press it down into the centre of the pudding and leave to set. Remove the paper and the jar and fill the center with 1 cup of double whipped cream with 1 tablespoon of sugar. Decorate the visible sides with crushed walnuts. 10-12 servings.

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