Chestnut & chocolate pudding
6 Servings
Quantity | Ingredient | |
---|---|---|
Stephen Ceideburg | ||
500 | grams | Chestnuts |
¼ | cup | Cocoa |
¼ | cup | Sugar |
2 | cups | Milk |
2 | teaspoons | Butter |
Simmer 500 g peeled chestnuts in water for 20 minutes or until soft.
Drain.
In a saucepan over gentle heat combine quarter of a cup of cocoa, quarter of a cup of sugar, 2 cups milk and 2 teaspoons butter. Cook, stirring, for 10 minutes. Take the saucepan off the heat.
Puree the chestnuts and add them to the cocoa mixture to- gether with a beaten egg. Stir well and pour into a buttered 1L mould. Place the mould in a pan of hot water and bake in a moderate oven until pudding is firm, about 45 minutes.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald, 5/4/93. Courtesy Mark Herron.
Related recipes
- Braised chestnut chicken
- Chestnut charlotte
- Chestnut creams
- Chestnut icecream
- Chestnut log
- Chestnut meringues
- Chestnut pate
- Chestnut polenta
- Chestnut puree
- Chestnut souffle
- Chestnut soup (mf)
- Chestnuts
- Chicken & chestnuts
- Chicken and chestnuts
- Chocolate chestnut cake
- Chocolate chestnut log
- Crystallised chestnuts
- Duck with chestnuts
- Glazed chestnut balls
- Holiday chestnut spread