Frances Bissell

Chocolate and Chestnut Pudding

Preparation info
  • Serves

    10–12

    • Difficulty

      Complex

Appears in
The Times Cookbook
The Times Cookbook

By Frances Bissell

Published 1995

  • About

This is extremely rich. You can use sweeteened chestnut purée, but leave out the sugar.

Ingredients

  • 1 lb / 455 g unsweetened chestnut purée
  • 4 oz / 110

Method

Mix the chestnut purée and icing sugar until smooth. Melt the chocolate in a bowl set over a saucepan of hot water, and incorporate this into the chestnut mixture with the butter. The final blend should be a soft, dark, rich paste. Line an oiled 2 lb / 900