Chestnut & Chocolate Puddingdesserts, italian 1 stephen ceideburg 500 gm chestnuts 1/4 cup cocoa 1/4 cup sugar 2 cup milk 2 teaspoon butter 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- together 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. |
