CHESTNUT PUDDING
This comforting Chestnut Pudding is a delightful dessert, perfect for a cozy evening. The combination of tender chestnuts, sweet applesauce, and a hint of lemon creates a rich and satisfying flavor profile. This classic recipe is sure to become a family favorite, especially when served with a dollop of whipped cream.
Ingredients
- 1 pound Chestnuts
- 1 cup Milk
- 1 cup Applesauce (Quantity estimated (not specified in original recipe))
- 2 tablespoons Currant jelly (Quantity estimated (not specified in original recipe))
- 1 tablespoon Lemon juice (Quantity estimated (not specified in original recipe))
- 1 cup Whipped cream (Quantity estimated (not specified in original recipe))
Instructions
- 1Boil the chestnuts in a pot of water for 15 minutes. Drain, shell, and skin them.
- 2Place the shelled and skinned chestnuts back in a pot with 1 cup of milk. Boil until tender.
- 3Rub the cooked chestnuts through a colander. Butter a mold. Line the mold with a layer of the chestnut pulp, then add a layer of applesauce that has been colored with currant jelly, then another layer of chestnuts, and again applesauce. Squeeze lemon juice over all.
- 4Preheat oven to 350°F (175°C). Bake in a moderate oven for 20-25 minutes, or until heated through.
- 5Turn out the pudding onto a platter and serve with whipped cream colored with currant jelly.