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Name: Chestnut Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 100 g Deluxe plain chocolate;; ; (31/2oz); 50 g Chopped mixed peel or; 500 g Fresh chestnuts or 435g;; ; unsweetened; ; chestnut puree; ; glace cherries; 75 g Light brown soft sugar;; A few drops of vanilla; ; (1lb); 75 g Butter; (3oz)

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INGREDIENTS

100 g Deluxe plain chocolate;
; (31/2oz)
50 g Chopped mixed peel or
500 g Fresh chestnuts or 435g;
; unsweetened
; chestnut puree
; glace cherries
75 g Light brown soft sugar;
A few drops of vanilla
; (1lb)
75 g Butter; (3oz)

Servings

INSTRUCTIONS

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.

NOTES

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Chestnut Pudding

100 g Deluxe plain chocolate;
 ; (31/2oz)
50 g Chopped mixed peel or
500 g Fresh chestnuts or 435g;
 ; unsweetened
 ; chestnut puree
 ; glace cherries
75 g Light brown soft sugar;
 A few drops of vanilla
 ; (1lb)
75 g Butter; (3oz)

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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Nutrition

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Serving Size: 1 Serving (200g)
Recipe Makes: 4 servings

Calories: 0
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 %
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.