Nesselrode Pudding ( Chestnut Pudding) Recipe

Directions:

1. Dice glacéed and candied fruits into bits and mix into the Marsala.
2. Wash the currants and sultanas and soak them in warm water; when it's time to use them drain them well and dry them thoroughly in a clean dish towel or paper towels.
3. In a heavy bottomed saucepan, heat the milk slowly until it nears boiling (watch carefully or it will scorch).
4. Separate the eggs and discard whites or save them for another recipe.
5. Place the yolks in a bowl and add the sugar, beating vigorously until the mixture is light and frothy.
6. Whisk hot milk into the egg/sugar mixture in the bowl, then return the contents of the bowl to the saucepan.
7. Reduce heat and stir constantly until the custard thickens.
8. Strain the custard through a sieve.
9. Whisk the chestnut puree, Maraschino liqueur and the custard together well; add the candied fruits, currants and sultanas.
10. Whip the cream until it is very stiff, and fold it carefully into the mixture.
11. Pour it into a charlotte mold lined with cling wrap.
12. Cover tightly with foil and freeze for 24 hours.