Nesselrode pudding is of Austrian origin and the best-known chestnut pudding. Chestnuts lend themselves naturally to such a use. This (known in France as pouding à la Nesselrode) was named after a Russian count who was a prominent diplomat in the mid-19th century. It is made from cooked, sieved chestnuts combined with a rich, sweet custard lightened by separating the eggs and adding the beaten whites later. The mixture is poured into a buttered mould, ornamented with glacé fruit, steamed, and served with fruit syrup. (There is also a cold imitation made with broken macaroons instead of chestnuts.)
