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Chestnut Pudding

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  Chestnuts 6 Ounce (Weighed After The Skins Have Been Removed)
  Salt 1 Pinch
  Plain chocolate 1 Ounce
  Milk 1⁄2 Pint
  Butter/Margarine 2 Ounce
  Flour 2 Ounce
  Cake crumbs 2 Ounce
  Eggs 3
  Vanilla essence 1⁄2 Teaspoon
  Castor sugar 1 Ounce

Wash the chestnuts, make a slit in each and boil in water for about 10 min Remove both skins and put the chestnuts into a saucepan with a very little water and the salt.
Cook until tender, strain, dry and rub through a fine sieve.
Grate the chocolate and put it in the milk and simmer until dissolved.
Allow to cool slightly.
In another pan melt the fat, stir in the flour, cook for 2—5 min Work in the milk and chocolate gradually, keeping the mixture smooth; stir until it boils.
Add the cakecrumbs and continue cooking until the mixture leaves the sides of the pan.
Allow to cool.
Separate the eggs.
Beat into the mixture the egg yolks, chestnut puree, vanilla essence and sugar.
Whisk the egg whites to a stiff froth and fold them lightly into the mixture.
Pour into a well-buttered mould.
Coyer with buttered paper.
Bake in a fairly hot oven (375° F., Gas 5) for 1 hr or steam for 1 1/2 hr.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Cook Time: 
60 Minutes

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