The following recipe is from one our favorite Chefs, Jennifer Patterson. While preparing, and especially just before you are about to start whisking, break out into a verbose song and sneak an extra nip of whiskey.
Irish Coffee Pudding
With St. Patrick's day in mind, the following is a Gaelic treat handed down through many Irish families.
4 ounces/113g caster sugar, or less if preferred
1/2 pint/250ml espresso coffee
3 tablespoons/45ml Irish whiskey
1/2 ounce/15g of gelatin
1/2 pint /250ml whipping cream
extra whipped cream and chopped walnuts
Separate eggs. Put yolks and half of the sugar into a bowl. Whisk until smooth, then add three quarters of the coffee. Stand the bowl over a saucepan of hot but not boiling water and stir briskly until you achieve a thickened custard which will coat the back of a spoon. Mix in the whiskey. Sprinkle the gelatin into the rest of the coffee and let it stand for 5 minutes, then dissolve it over hot water. Blend with coffee custard and leave to cool and stiffen slightly. Whip the cream into peaks. Whisk the egg whites until stiff, then fold in the remaining sugar. Fold the cream and then the egg whites into the jellied mixture and spoon the lot into a dish or six separate ones. Chill and set, top with cream and walnuts.