This is extremely rich. You can use sweeteened chestnut purée, but leave out the sugar.
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
The next day, turn the pudding out on to a board or plate, and cut into slices with a sharp knife dipped in hot water. Dust it and the plate with a little icing sugar for extra effect, or serve it with a sauce.
A very quick sauce can be made by gently melting white chocolate, blending in some single cream or full-cream milk, a little at a time, until it is smooth pouring consistency. The sauce can be warm or cool. Certain types of fruit sauce would also go with the chocolate and chestnut pudding; soaked dried apricots can be made into a purée, as can bottled cherries or frozen raspberries, or try heating some marmalade with
Add pure vanilla essence, brandy or rum to the pudding mixture.
© 1995 Frances Bissell. All rights reserved.