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, 5/4/93.
Courtesy Mark Herron.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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