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