| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
Sainsbury1, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 500 |
g |
Fresh chestnuts or 435g; (15oz) can of |
|
|
; unsweetened |
|
|
; chestnut puree |
|
|
; (1lb) |
| 100 |
g |
Deluxe plain chocolate; broken into pieces |
|
|
; (31/2oz) |
| 75 |
g |
Butter; (3oz) |
| 75 |
g |
Light brown soft sugar; (3oz) |
| 50 |
g |
Chopped mixed peel or roughly chopped; (2oz) |
|
|
; glace cherries |
|
|
A few drops of vanilla flavourings |
INSTRUCTIONS
1. If using fresh chestnuts, slit the skins and cook them in boiling
water for 15-20 minutes.
2. Drain the chestnuts and peel them while they are still hot.
3. If they start to cool and become difficult to peel, return them to
the saucepan with some fresh water and bring back to the boil.
4. Mash the chestnuts or puree them in a blender or food processor.
5. Put the chocolate, butter and sugar in a heatproof bowl, stand the
bowl over a pan of simmering water and heat gently, stirring, until
melted and smooth.
6. Add the chestnut pur.e to the chocolate mixture with the chopped
peel or cherries and vanilla flavouring. Mix together well, then
press into a lightly greased mould, such as a 500g (1lb) loaf tin or
pudding basin, or a small (15-18cm/6-7-inch) souffl. dish.
7. Chill in the refrigerator for at least 1 hour or overnight until
firm.
8. Turn the pudding out of the mould and cut it into slices to serve.
Converted by MC_Buster.
NOTES : This heavy, sticky pudding comes from the Garfagnana, where
the steep mountainsides are still covered by ancient beech and
chestnut woods. If you are in a hurry, you can use canned chestnut
puree, but the best results are obtained with fresh chestnuts. Serve
it with ricotta or Greek-style yogurt.
Converted by MM_Buster v2.0l.
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