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Homemade Chestnut Pudding Recipe
|Vegetable oil||1 Teaspoon|
|Unsweetened chestnut puree||2 Pound|
|Unsalted butter||7 Ounce|
|Dark cooking chocolate||10 Ounce, broken into small pieces|
|Double cream||10 Ounce, whipped|
|Strawberries||6 Ounce, hulled and washed|
Serving size: Complete recipe
Calories 6111 Calories from Fat 3534
% Daily Value*
Total Fat 397 g610%
Saturated Fat 155.1 g775.6%
Trans Fat 0.3 g
Cholesterol 449.4 mg
Sodium 91.6 mg3.8%
Total Carbohydrates 573 g191%
Dietary Fiber 53.5 g213.9%
Sugars 342.8 g
Protein 51 g102.3%
Vitamin A 102.4% Vitamin C 166.7%
Calcium 23.6% Iron 130.5%
*Based on a 2000 Calorie diet
Line the tin with a sheet of greaseproof or waxed paper and grease the paper with the remaining oil.
Set the tin aside.
Using the back of a wooden spoon, rub the chestnut puree through a fine wire strainer into a medium sized mixing bowl.
In a large mixing bowl, cream the butter with a wooden spoon until it is smooth and creamy.
Gradually add the sugar, beating constantly until the mixture is light and fluffy.
Set the mixture aside.
In a small, heavy based saucepan, melt the chocolate over low heat.
Remove the pan from the heat and set aside to cool for 5 minutes.
Stir the chocolate and chestnut puree into the butter and sugar mixture.
Pour in the Cognac.
Beat the ingredients together until they are thoroughly combined.
Turn the mixture into the prepared tin and place the tin in the refrigerator to chill overnight.