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Name: Chestnut And Chocolate Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 6 oz Unsalted butter; softened; Oil; for greasing; 1 435 gram can unsweetened; 2 tb Orange liqueur; such as; 6 oz Caster sugar; Grated rind and juice of 1; 10 oz Plain chocolate*; ; Marnier***

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INGREDIENTS

6 oz Unsalted butter; softened
Oil; for greasing
1 435 gram can unsweetened
2 tb Orange liqueur; such as
6 oz Caster sugar
Grated rind and juice of 1
10 oz Plain chocolate*
; Marnier***

Servings

INSTRUCTIONS

1. Lightly oil a 9in x 4in drop-sided loaf tin. Break the chocolate into pieces, place in a glass or ceramic bowl and melt over a pan of gently simmering water. 2. Beat the chestnut puree until light and soft. In a separate bowl, cream together the butter and sugar until light and fluffy. Gradually beat the melted chocolate and the creamed butter mixture into the chestnut puree, adding them alternately, until smooth and well blended. 3. Strain the orange juice and beat into the chestnut mixture with the grated rind and orange liqueur. Spoon into the prepared tin, packing down well into the corners. 4. Cover with foil or greaseproof paper and chill overnight. When ready to serve, release the pudding and cut into slices." I made the following substitutions/variations: * 70% Lindt ** Dehydrated chestnuts, reconstituted and cooked in the pressure cooker then processed with a little of the cooking liquid. *** a faux orange liqueur that I made in the summer I resisted the temptation to serve it with whipped cream. This pudding freezes well; transfer from the freezer to the fridge 30 minutes before serving. If you just want a single serving, slice off the amount you want, using a knife that has been dipped in hot water; return the rest to the freezer. Recipe by: Mandy Alford Posted to CHILE-HEADS DIGEST V3 #,

NOTES

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Chestnut And Chocolate Pudding

6 oz Unsalted butter; softened
 Oil; for greasing
1 435 gram can unsweetened
2 tb Orange liqueur; such as
6 oz Caster sugar
 Grated rind and juice of 1
10 oz Plain chocolate*
 ; Marnier***

1. Lightly oil a 9in x 4in drop-sided loaf tin. Break the chocolate  into pieces, place in a glass or ceramic bowl and melt over a pan of  gently simmering water.    2. Beat the chestnut puree until light and soft. In a separate bowl,  cream together the butter and sugar until light and fluffy. Gradually  beat the melted chocolate and the creamed butter mixture into the  chestnut puree, adding them alternately, until smooth and well  blended.    3. Strain the orange juice and beat into the chestnut mixture with the  grated rind and orange liqueur. Spoon into the prepared tin, packing  down well into the corners.    4. Cover with foil or greaseproof paper and chill overnight. When  ready to serve, release the pudding and cut into slices."    I made the following substitutions/variations:    * 70% Lindt    ** Dehydrated chestnuts, reconstituted and cooked in the pressure  cooker then processed with a little of the cooking liquid.    *** a faux orange liqueur that I made in the summer    I resisted the temptation to serve it with whipped cream.    This pudding freezes well; transfer from the freezer to the fridge 30  minutes before serving. If you just want a single serving, slice off  the amount you want, using a knife that has been dipped in hot water;  return the rest to the freezer.    Recipe by: Mandy Alford <mandy@alfresco.demon.co.uk>    Posted to CHILE-HEADS DIGEST V3 #,

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Nutrition

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Serving Size: 1 Serving (624g)
Recipe Makes: 1 servings

Calories: 658
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 3.4mg		0 %
Total Carbohydrate 170.1g		50 %
	Dietary Fiber 0g	0 %
	Sugars, other 170.1g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 658

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