500 g fresh chestnuts or 435 g can of unsweetened chestnut puree
100 g deluxe plain chocolate, broken into pieces
75 g butter
75 g light brown soft sugar
50 g chopped mixed peel or roughly chopped glace cherries
a few drops of vanilla flavourings
100 g deluxe plain chocolate, broken into pieces
75 g butter
75 g light brown soft sugar
50 g chopped mixed peel or roughly chopped glace cherries
a few drops of vanilla flavourings
method
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 purée 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 500 g loaf tin or pudding basin, or a small (15-18 cm) soufflé 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.
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 purée 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 500 g loaf tin or pudding basin, or a small (15-18 cm) soufflé 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.
serving amount
serves: 4 - 6
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