Chestnut Pudding

Preparation info
  • 6–7

    • Difficulty


Appears in

By Isabella Beeton

Published 1861

  • About


  • 6 oz. chestnuts, weighed after the skins have been removed
  • pinch of salt
  • 1 oz.


Wash the chestnuts, make a slit in each and boil in water for about 10 min. Remove both skins and put the chestnuts into a saucepan with a very little water and the salt. Cook until tender, strain, dry and rub through a fine sieve.

Grate the chocolate and put it in the milk and simmer until d