Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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- together
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.

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