Chestnut Pudding

1. 1

   If using fresh chestnuts, slit the skins and cook them in boiling water for 15-20 minutes.

2. 2

   Drain the chestnuts and peel them while they are still hot.

3. 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. 4

   Mash the chestnuts or puree them in a blender or food processor.

5. 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. 6

   Add the chestnut puree 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) souffle dish.

7. 7

   Chill in the refrigerator for at least 1 hour or overnight until firm.

8. 8

   Turn the pudding out of the mould and cut it into slices to serve.

9. 9

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.