Chestnut Pudding with Spiced Chocolate Ice Cream and Ginger Syrup

The hillsides of north-western Spain are covered with fantastically lush chestnut trees. In autumn (fall), country roads are strewn with empty chestnut husks, like carpets of golden sea urchins. Long ago the nuts were ground to make flour and were an absolute staple for the rural poor. Today chestnuts are a luxury; preserved in delicious syrup or roasted at roadside stalls in the big cities.

The combination of chestnut pudding, ginger, chocolate and allspice comes from Carlos Cidon