250g sponge fingers
700g chestnut pur├ęe
a few drops of vanilla essence
300g preserved chestnuts, in syrup
4 leaves of gelatine
400g whipping cream
200g caster sugar
1- Soak the gelatine leaves in cold water.
2- In a saucepan, mix the sugar and water. Bring to the boil and allow to form a syrup. Cool.
3- soak the sponge fingers in half of the whiskey and then use to line the mould.
4- Roughly chop 200g of the chestnuts, mix with the pur├ęe, vanilla and the remaining whiskey.
5- In a saucepan, heat a quarter (100ml) of the cream. Remove the gelatine from tha cold water and gently squeeze out the excess. Remove the pan from the heat and add the gelatine. Allow to cool.
6- When the cream has cooled, add the chestnut.
7- Whip the remaining cream to form soft peaks, and gently fold into the mixture.
8- Pour into the mould and refrigerate for 12 hours.
9- To serve: Turn the pudding out on to a plate and garnish with the remaining chestnuts.