Name: Chestnut Pudding with Spiced Chocolate Ice Cream and Ginger Syrup (Flan de Castañas con Helado de Chocolate y Almíbar de Jenjibre)
Yield: Serves 6
Cuisine: Spanish
Ingredients: 100 g/4 oz good quality plain dark (bittersweet) chocolate, at least 70% cocoa solids; ½ tsp ground allspice; 150 ml/5 fl oz/⅔ cup double (heavy) cream; 2 tbsp rum; 100 g/4 oz/½ cup caster (superfine) sugar; 4 medium (large) eggs; 400 ml/14 fl oz/1¾ cups full fat (whole) milk; 1 tsp vanilla extract; 3 tbsp sugar; 3 tbsp water; 200 g/7 oz cooked, shelled chestnuts (there are some delicious Spanish chestnuts, organic chestnuts available in jars); 3 eggs, separated and at room temperature; 4 pieces stem (preserved) ginger in syrup, sliced into thin matchsticks (sticks)

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food of Northern Spain

By Jenny Chandler

Published 2005

About

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