Title: Chestnut and chocolate pudding
 Categories: Italian, Desserts
      Yield: 6 Servings
 
           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- gether 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.