Chocolate Chestnut Pudding

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

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.


  • 115 g(4 oz) butter
  • 115 g(4 oz) caster sugar
  • 1 teaspoon vanilla essence
  • 140 g(5 oz) plain dessert chocolate
  • 4 tablespoons dark rum
  • 450 g(1 lb) unsweetened chestnut purée
  • 30 g(1 oz) flaked almonds, toasted
  • a drop of mild oil


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 15 cm(6 in) square cake tin with cling-film. Sprinkle the base with the toasted almonds and spoon the mixture on top. Spread level and chill or freeze.

To serve, unmould and cut into fingers.