Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
22–24 cm
pieEasy
Published 2016
Chestnut pudding or ‘chestnut tarts’ appear often in eighteenth century cookery books. Usually they are made by making a purée of cooked chestnuts, flavoured with orange flower water or rosewater. Eggs are added, and cream too, making it into a batter, which is then usually poured into puff pastry.
In the eighteenth century book
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement