Nesserode Pudding

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • small tin chestnut purée
  • 3 egg yolks
  • 4 oz. (125 g.)


Soak the chopped marinade ingredients in the liquor.

Soften the purée and place in Kenwood bowl with egg yolks and castor sugar. Whisk until a firm mixture is obtained. Add the cornflour and whisk in.

Scald the milk and vanilla essence and pour onto egg mixture. Return to heat and whisk until a thick custard. Do not boil. Allow to cool slightly.

Boil the pineapple juice