Towards Christmas, tins of the new season’s chestnuts appear in shops. For this pudding I prefer the unsweetened purée. The turinois freezes well and is very good served semi-freddo or completely frozen.
Soften the butter in a slightly warmed bowl and beat until light. Gradually beat in the sugar until the mixture is fluffy, then beat in the vanilla essence.
Melt the chocolate with the rum in a bowl over hot water; then cool slightly. Sieve the chestnut purée.
Gradually beat the chocolate and the chestnut mixtures into the butter until the mixture is smooth and soft.
Line a lightly oiled
To serve, unmould and cut into fingers.
© 1987 Geraldene Holt. All rights reserved.