| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Italian | Desserts, Italian | 6 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 500 | g | Chestnuts |
| 1/4 | c | Cocoa |
| 1/4 | c | Sugar |
| 2 | c | Milk |
| 2 | t | Butter |
| 1 1/4 | Courtesy Mark Herron. |
INSTRUCTIONS
Simmer 500 g peeled chestnuts in water for 20 minutes or until soft. Drain. In a saucepan over gentle heat combine quarter of a cup of cocoa, quarter of a cup of sugar, 2 cups milk and 2 teaspoons butter. Cook, stirring, for 10 minutes. Take the saucepan off the heat. Puree the chestnuts and add them to the cocoa mixture to- gether with a beaten egg. Stir well and pour into a buttered 1L mould. Place the mould in a pan of hot water and bake in a moderate oven until pudding is firm, about 45 minutes. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 134
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 9.9mg
Sodium: 45.9mg
Potassium: 267.4mg
Carbohydrates: 24.6g
Fiber: 3.3g
Sugar: 14.5g
Protein: 4.1g