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Ingredients
- Oil, for greasing
- 10 ounce Plain chocolate*
- 1 x 435 gram can unsweetened chestnut puree, (approx 1lb)
- 6 ounce Unsalted butter, softened
- 6 ounce Caster sugar Grated rind and juice of 1 orange
- 2 Tbsp. Orange liqueur, such as Grand Marnier***
Directions
- 1. Lightly oil a 9in x 4in drop-sided loaf tin. Break the chocolate into pcs, place in a glass or possibly ceramic bowl and heat over a pan of gently simmering water.
- 2. Beat the chestnut puree till light and soft. In a separate bowl, cream together the butter and sugar till light and fluffy. Gradually beat the melted chocolate and the creamed butter mix into the chestnut puree, adding them alternately, till smooth and well blended.
- 3. Strain the orange juice and beat into the chestnut mix with the grated rind and orange liqueur. Spoon into the prepared tin, packing down well into the corners.
- 4. Cover with foil or possibly greaseproof paper and refrigerateovernight. When ready to serve, release the pudding and cut into slices."
- I made the following substitutions/variations:
- * 70% Lindt
- ** Dehydrated chestnuts, reconstituted and cooked in the pressure cooker then processed with a little of the cooking liquid.
- *** a faux orange liqueur which I made in the summer
- I resisted the temptation to serve it with whipped cream.
- This pudding freezes well; transfer from the freezer to the fridge 30 min before serving. If you just want a single serving, slice off the amount you want, using a knife which has been dipped in warm water; return the rest to the freezer.
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