Irish Coffee Pudding - cooking recipe

Ingredients

3 eggs (separated)
4 ounces caster sugar
4 ounces coffee (hot, black & made with 2 teaspoons instant coffee)
4 ounces gelatin powder
2 -3 tablespoons Irish whiskey or 2 -3 tablespoons Irish Mist liqueur
5 ounces double cream (lightly whipped)
whipping cream (for hollowed centre)
2 ounces walnuts (crushed)

Preparation

Bring a med-sized pan half filled w/water to a boil & line the sides of a souffle dish (inside) w/greaseproof or parchment paper so the paper comes at least 2 in above the rim of the dish.
In a lrg mixing bowl, cream together the egg yolks w/the sugar using a wooden spoon.
Dissolve gelatin in the hot (but not boiling) coffee & add to the yolk mixture, beating well.
Place the mixing bowl over the pan of boiling water & cont beating till mixture begins to thicken. Remove from heat & allow to cool a little. Then place in the fridge for a little while till the mixture starts to set.
Beat egg whites till stiff.
Fold the cream into the egg yolk mixture. Add the alcohol & mix well.
Fold in the egg whites & transfer to the souffle dish lined w/greaseproof paper.
Oil a bottle or jar (about 2-3 inches in diameter) & press into the centre of the pudding. Leave to set w/the bottle or jar in the pudding.
When set, carefully remove the paper & the bottle or jar. Fill the hollow centre w/the whipped cream. Then press crushed walnuts onto the protruding sides of the souffle. Refrigerate till ready to serve.