This recipe presumably refers to the House of Nesselrode, an ancient German noble family from the Duchy of Berg. The dessert is a moulded ice-cream and isn’t strictly a ‘pudding’. Maraschino liqueur is difficult to find on the high street but is available online. The recipe is based on Eliza Acton’s in Modern Cookery for Private Families (1860).
Equipment
Weighing scales
Small bowl
Measuring jug
Saucepan
2 large mixing bowls
Electric hand whisk
Wooden spoon
Cling film
Ice-cream maker
Pestle and mortar
Freezable container
Jelly mould
Preparation method
Day 1
The day before you want to make the pudding place the bowl of the ice-cream maker in the freezer.
Place the candied peel, currants and raisins in the small bowl and pour the Maraschino over them. Cover with clingfilm and allow to steep overnight.
Day 2
The next day pour the cream and milk into the saucepan.
Slit the vanilla pod lengthways and add to the cream and milk.
Heat the cream, milk and vanilla until almost boiling.
Take off the heat immediately and set aside for half an hour to allow the vanilla to infuse.
Place the egg yolks and sugar in the mixing bowl and whisk together for about 5 minutes until thick and pale in colour.
Remove the vanilla pod from the cream/milk and pour into the egg and sugar mixture and whisk in.
Half fill a large mixing bowl with ice cubes and fill up with cold water.
Wash and dry the saucepan and pour the custard into it and heat very gently stirring with a wooden spoon until thick enough to coat the back of the spoon (about 10 minutes). If the custard looks as if it’s going to split quickly place the saucepan into the bowl of iced water and whisk until the custard is smooth again. Return to the saucepan and continue to heat until the desired consistency is reached.
Place the saucepan back into the iced water (you may need to add more ice) and keep there until the ice has melted.
Remove from the ice, pour the custard into a large mixing bowl and cover with clingfilm.
Place in the fridge for a few hours until the custard is cold.
Remove the ice-cream maker bowl from the freezer and attach to the machine. Set the paddle going and pour in the custard and churn until you have a soft ice cream.
While the ice cream is churning place the chestnuts into a pestle and mortar and pound to a powder.
When the ice cream is ready scoop out and place in the freezable container.
Add the chestnut powder, fruit and liqueur and stir in until fully incorporated.
Place the lid on the container and pop in the freezer for an hour or two to harden a little.
Take out of the freezer and scoop the ice cream out and place in the jelly mould, pressing down to ensure it is packed tightly.
Place back in the freezer and leave for a few hours.
Half an hour before you want to serve the ‘pudding’ pour boiling water from the kettle into a large bowl, take the jelly mould out of the freezer and plunge it into the hot water for a minute and turn out onto a serving plate. If it doesn’t come out of the mould the first time, plunge it again for another 30 seconds or so.
Once you have managed to place it on the plate put it carefully in the freezer for half an hour before serving.
Tip: Once you have separated the eggs for the egg yolks you can put the egg whites in a freezer bag or plastic container and pop in the freezer to use at a later stage (for meringues for example). They are best used within a few months.
Victorian
Serves:
6
Prep Time 15 hourshours30 minutesminutes
Total Time 15 hourshours30 minutesminutes
Ingredients
200mlMaraschino liqueur
30gcandied peel, chopped
50gcurrants
60graisins
285mldouble cream
300mlwhole milk
1vanilla pod
120gcaster sugar
3large egg yolks
A tray full of ice cubes
40gready peeled chestnuts
Nutrition
Nutrition Facts
Nesselrode pudding
Serving Size
165 g
Amount per Serving
Calories
510
Percent of Daily Value*
Fat
22
g
34
%
Saturated Fat
13
g
81
%
Cholesterol
151
mg
50
%
Sodium
77
mg
3
%
Potassium
259
mg
7
%
Carbohydrates
47
g
16
%
Fiber
2
g
8
%
Sugar
37
g
41
%
Protein
5
g
10
%
Calcium
114
mg
11
%
Iron
0.7
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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