Chestnut & chocolate pudding

Yield: 6 Servings S

Ingredients:

500 g Chestnuts
1/4 c Cocoa
1/4 c Sugar
2 c Milk
2 ts Butter

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 5/4/93. Courtesy Mark Herron.