Homemade Chestnut Pudding
|Vegetable oil||1 Teaspoon|
|Unsweetened chestnut puree||2 Pound|
|Unsalted butter||7 Ounce|
|Dark cooking chocolate||10 Ounce, broken into small pieces|
|Double cream||10 Ounce, whipped|
|Strawberries||6 Ounce, hulled and washed|
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.
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.