Chestnut And Chocolate Pudding Recipe - Cooking Index
Chestnut And Chocolate Pudding Recipe - Cooking Index
| 500 | Chestnuts | |
| 1/4 cup | 27g / 1oz | Cocoa |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 2 cups | 474ml | Milk |
| 2 teaspoons | 10ml | 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 together 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.
From an article by Meryl Constance in The Sydney Morning Herald, 5/4/93.
Source:
Cooking Light, Jan/Feb 1995, page 118
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