Title: Chestnut and Chocolate Pudding
Categories: Italian, Desserts
Yield: 6 servings
500 g Chestnuts
1/4 c Cocoa
1/4 c Sugar
2 c Milk
2 ts Butter
Simmer 500 g peeled chestnuts in water for 20 minutes or until soft.
In a saucepan over gentle heat combine quarter of a cup of cocoa,
quarter of a cup of sugar, 2 cups milk and 2 teaspoons butter. Cook,
stirring, for 10 minutes. Take the saucepan off the heat.
Puree the chestnuts and add them to the cocoa mixture to- gether with
a beaten egg. Stir well and pour into a buttered 1L mould. Place the
mould in a pan of hot water and bake in a moderate oven until pudding
is firm, about 45 minutes.
From an article by Meryl Constance in The Sydney Morning Herald,
5/4/93. Courtesy Mark Herron.