Chestnut & Chocolate Pudding Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
500 gram: Chestnuts,
1/4 cup: Cocoa,
1/4 cup: Sugar,
2 cup: Milk,
2 tsp: Butter,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp