1. If using fresh chestnuts, slit the skins and cook them in boiling water for 15-20 minutes. 2. Drain the chestnuts and peel them while they are still hot. 3. If they start to cool and become difficult to peel, return them to the saucepan with some fresh water and bring back to the boil. 4. Mash the chestnuts or puree them in a blender or food processor. 5. Put the chocolate, butter and sugar in a heatproof bowl, stand the bowl over a pan of simmering water and heat gently, stirring, until melted and smooth. 6. Add the chestnut pur?e to the chocolate mixture with the chopped peel or cherries and vanilla flavouring. Mix together well, then press into a lightly greased mould, such as a 500g (1lb) loaf tin or pudding basin, or a small (15-18cm/6-7-inch) souffl? dish. 7. Chill in the refrigerator for at least 1 hour or overnight until firm. 8. Turn the pudding out of the mould and cut it into slices to serve. NOTES : This heavy, sticky pudding comes from the Garfagnana, where the steep mountainsides are still covered by ancient beech and chestnut woods. If you are in a hurry, you can use canned chestnut puree, but the best results are obtained with fresh chestnuts. Serve it with ricotta or Greek-style yogurt.
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|Serving Size: 1 Serving (200g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 0 (NaN%)|
|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 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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