Budino Di Castagne E Cioccolata
This Baked Chestnut and Chocolate Pudding is very simply and quick to make using peeled chestnuts.
Ingredients
- 500g peeled chestnuts
- ¼ cup cocoa
- ¼ cup sugar
- 2 cups milk
- 2 teaspoons butter
- 1 egg, beaten
Method
- Simmer chestnuts in water for 20 minutes until soft, then drain.
- In a saucepan over gentle heat, combine cocoa, sugar, milk and butter and cook, stirring for 10 minutes, then remove from heat.
- Place chestnuts in a food processor and puree gradually adding the milk mixture to form a smooth batter. Finally add the egg and process to mix.
- Pour into a buttered one litre dish and place in a pan of hot water. Bake in a moderate over for about 45 minutes or until pudding is firm.
- Serve with whipped cream.
