Chestnut and Chocolate Pudding

Categories: Italian | Desserts

Serves: 6 Servings

Ingredients:

Stephen Ceideburg
500 g Chestnuts
1/4 c Cocoa
1/4 c Sugar
2 c Milk
2 ts Butter

Instructions:
Simmer 500 g peeled chestnuts in water for 20 minutes or until soft. Drain.

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.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 5/4/93.
Courtesy Mark Herron.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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