Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | 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.