Historical recipe: Nesselrode pudding

Step 1

Take the chestnuts and either force them through a wire sieve or blitz in a food processor. Combine with half of the single cream and put to one side.

Step 2

Heat (but don’t boil) the remainder of the single cream with the peel of half a lemon and sugar.

Step 3

Add the vanilla pod or extract to the hot single cream, lower the heat and leave to infuse for 20 mins. Soak gelatine sheets in cold water.

Step 4

Add the infused cream to the chestnut mixture and leave to cool.

Step 5

Add the dried cherries and mixed peel to the thick (cooled) cream. Ensure the cream has thickened before you add the fruit so it doesn’t sink to the bottom.

Step 6

Grease a mould and add the cold mixture. Freeze or chill for five hours according to taste.