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Chestnut and Chocolate Pudding
Recipe By : Mandy Alford
Serving Size : 1 Preparation Time :0:00
Categories : Puddings Nuts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
oil -- for greasing
10 oz plain chocolate*
1 can unsweetened chestnut puree -- (435 g ) (approx
1 lb )
6 oz unsalted butter -- softened
6 oz caster sugar
grated rind and juice of 1 orange
2 tbsp orange liqueur -- such as Grand
Marnier***
1. Lightly oil a 9in x 4in drop-sided loaf tin. Break the chocolate into
pieces, place in a glass or ceramic bowl and melt over a pan of gently
simmering water.
2. Beat the chestnut puree until light and soft. In a separate bowl, cream
together the butter and sugar until light and fluffy. Gradually beat the
melted chocolate and the creamed butter mixture into the chestnut puree,
adding them alternately, until smooth and well blended.
3. Strain the orange juice and beat into the chestnut mixture with the grated
rind and orange liqueur. Spoon into the prepared tin, packing down well into
the corners.
4. Cover with foil or greaseproof paper and chill overnight. When ready to
serve, release the pudding and cut into slices."
I made the following substitutions/variations:
* 70% Lindt
** Dehydrated chestnuts, reconstituted and cooked in the pressure cooker then
processed with a little of the cooking liquid.
*** a faux orange liqueur that I made in the summer
I resisted the temptation to serve it with whipped cream.
This pudding freezes well; transfer from the freezer to the fridge 30 minutes
before serving. If you just want a single serving, slice off the amount you
want, using a knife that has been dipped in hot water; return the rest to the
freezer.
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