CookEat Recipe
Chestnut Pudding
Individual candied chestnut and currant puddings enriched with beef marrow and kirsch, served with warm pineapple sauce.
Method
Steps
Step 1
Use two ounces fresh raw, bone-free beef marrow, finely chopped, and two tablespoons ready-to-use cleaned dried currants. Pound the three tablespoons crushed candied chestnuts to a paste in a clean mortar, then press through a sieve into a bowl. Add the half ounce butter and stir briskly for six minutes.
Step 2
Add the one ounce fine caster sugar and the two whole eggs, one at a time, stirring briskly for five minutes until creamy. Add the prepared raw marrow, half ounce plain dry breadcrumbs, one tablespoon fine white corn flour, the prepared dried currants and one good tablespoon Swiss kirschwasser. Mix thoroughly for one minute.
Step 3
Preheat a conventional oven to 165°C. Lightly butter six small individual pudding moulds and divide all the mixture among them. Stand the moulds in a deep baking tin and carefully pour hot water into the tin to halfway up their sides, keeping the water out of the pudding. Bake, beginning checks at twenty minutes, and continue as needed until the puddings are set and the centre of each reaches 74°C. Handle the hot water carefully when removing the tin.
Step 4
While the puddings bake, put the separate two ounces granulated sugar and one and a half gills cold water into a small saucepan. Bring to a boil and boil for five minutes, stirring gently. Dice the two slices fresh pineapple, add them and boil for another five minutes. Stir in the separate one ordinary tablespoon kirsch and keep this whole sauce warm for immediate use.
Step 5
Unmould the hot puddings onto a hot dish and serve promptly with all the warm pineapple sauce separately.
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