Touraine Chestnut Pudding from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio a
Make this pudding a day in advance. Cream together the butter and icing sugar, then add the melted chocolate and beat well. Push the chestnut purée through a fine sieve, then add a little at a...
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Cooking tools:
- Kitchen scale
- Fine-mesh sieve
- Mixing bowl
- Wooden spoon
- Whisk
- Saucepan
- Spoon
- Refrigerator
Ingredients
- strawberries and cream to decorate
- good quality brandy
- 100 g/3½ oz icing sugar, sifted
- 100 g/3½ oz unsalted butter
- 1 can (425 g/15 oz) natural chestnut purée
- 125 g/4½ oz plain chocolate, melted
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