INGREDIENTS

INSTRUCTIONS

1. Lightly oil a 9in x 4in drop-sided loaf tin. Break the chocolate
into pieces, place in a glass or ceramic bowl and melt over a pan of
gently simmering water.
2. Beat the chestnut puree until light and soft. In a separate bowl,
cream together the butter and sugar until light and fluffy. Gradually
beat the melted chocolate and the creamed butter mixture into the
chestnut puree, adding them alternately, until smooth and well
blended.
3. Strain the orange juice and beat into the chestnut mixture with the
grated rind and orange liqueur. Spoon into the prepared tin, packing
down well into the corners.
4. Cover with foil or greaseproof paper and chill overnight. When
ready to serve, release the pudding and cut into slices."
I made the following substitutions/variations:
* 70% Lindt
** Dehydrated chestnuts, reconstituted and cooked in the pressure
cooker then processed with a little of the cooking liquid.
*** a faux orange liqueur that I made in the summer
I resisted the temptation to serve it with whipped cream.
This pudding freezes well; transfer from the freezer to the fridge 30
minutes before serving. If you just want a single serving, slice off
the amount you want, using a knife that has been dipped in hot water;
return the rest to the freezer.
Recipe by: Mandy Alford <mandy@alfresco.demon.co.uk>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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