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Homemade Chestnut Pudding

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Ingredients
  Vegetable oil 1 Teaspoon
  Unsweetened chestnut puree 2 Pound
  Unsalted butter 7 Ounce
  Sugar 7 Ounce
  Dark cooking chocolate 10 Ounce, broken into small pieces
  Cognac 3 Ounce
  Double cream 10 Ounce, whipped
  Strawberries 6 Ounce, hulled and washed
Directions

Using half the oil, grease a 2 pound loaf tin.
Line the tin with a sheet of greaseproof or waxed paper and grease the paper with the remaining oil.
Set the tin aside.
Using the back of a wooden spoon, rub the chestnut puree through a fine wire strainer into a medium sized mixing bowl.
Set aside.
In a large mixing bowl, cream the butter with a wooden spoon until it is smooth and creamy.
Gradually add the sugar, beating constantly until the mixture is light and fluffy.
Set the mixture aside.
In a small, heavy based saucepan, melt the chocolate over low heat.
Remove the pan from the heat and set aside to cool for 5 minutes.
Stir the chocolate and chestnut puree into the butter and sugar mixture.
Pour in the Cognac.
Beat the ingredients together until they are thoroughly combined.
Turn the mixture into the prepared tin and place the tin in the refrigerator to chill overnight.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable

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