Nesserode Pudding

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Wife of Bath,

Chef/proprietor Bob Johnson


  • small tin chestnut purée
  • 3 egg yolks
  • 4 oz. (125 g.) castor sugar
  • 2 oz. (50 g.) cornflour
  • 5 fl.oz. (150 ml.) milk
  • 2 drops vanilla essence
  • 1 bottle pure pineapple juice
  • 2 leaves gelatine, softened in cold water
  • 5 fl.oz. (150 ml.) double cream
  • 3 oz. (75 g.) Menier chocolate

For the marinade

  • 2 oz. (50 g.) mixed peel
  • zest 1 orange
  • zest 1 lemon
  • 2 oz. (50 g.) glace cherries
  • 2 oz. (50 g.) pistachio nuts
  • 2 oz. (50 g.) hazelnuts
  • brandy or Grand Marnier (or both)


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 and add the gelatine leaves and allow to cool. Whisk together the pineapple juice and the custard. Leave to cool.

Fold the marinade, liquor and all, into the mixture. Freeze until almost set. When almost set fold in the double cream and turn into a large basin and refrigerate until solid.

Place basin in warm water and then turn out pudding onto plate. Melt the chocolate in a bowl over hot water with a little butter. Spread thinly over gâteau. Keep in freezer until 30 minutes before serving.