Touraine Chestnut Pudding

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 100 g/ oz unsalted butter
  • 100 g/ oz icing sugar, sifted
  • 125 g/ oz plain chocolate, melted
  • 1 can (425 g/15 oz) natural chestnut purée
  • good quality brandy
  • strawberries and cream to decorate


    Make this pudding a day in advance. Cream together the butter and icing sugar, then add the melted chocolate and beat well. Push the chestnut purée through a fine sieve, then add a little at a time to the creamed mixture, alternating with a little brandy until well amalgamated and all the purée and brandy have been incorporated.

    Transfer the mixture to an 18×9×5 cm/7×3½×2 in rectangular dish. Smooth the surface to make it level and refrigerate for 24 hours. Turn out, slice and decorate with strawberries and fresh cream or crème anglaise.