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+ servings

Chocolate & Chestnut Pudding

Gluten-free, Dairy-free, Nut-free, Soya-free
5 from 1 vote
Servings 10 -12 servings
Author Vicki Montague - The Free From Fairy

Ingredients
  

  • 4 oz dark chocolate - at least 70% - check gluten and dairy free
  • 3 oz sugar
  • 2 1/2 fl oz water
  • 1 lb 16oz unsweetened chestnut puree (tinned is fine)
  • 6 oz softened margarine - or butter if not dairy-free
  • 2 eggs
  • 1 - 2 boxes Savoiardi lady's fingers - depending on whether you do one large or two small puddings or my basic gluten-free cake mix cut into fingers (see recipe at bottom of post)
  • Brandy or alcohol or juice of choice to soak the lady's fingers or sponge in!

Instructions
 

  • Break the chocolate into pieces and place in a saucepan along with the sugar and water and stir over a low heat until melted.
  • Stir in the chestnut puree and margarine or butter
  • Separate the eggs and beat the egg yolks into the chocolate mixture using an electric whisk if you have one.
  • Whisk the egg whites until they are stiff then carefully fold them into the chocolate mix.
  • Line a loaf tin that holds 1 3/4 pints with clingfilm or make 2 small ones (the picture is of half the mixture). Make sure the clingfilm overlaps the long edge of the tin because you will be using it to cover the top of the pudding once made.
  • Next take your sponge fingers (whichever you are using). If you are using homemade cake then place them into the dish so that they fill the bottom then sprinkle with as much alcohol or juice as you like to make them moist, but not soggy. If you are using bought fingers then dip briefly into the liquid before placing half of them into your dish all in one direction.
  • Fill with the chocolate and chestnut mixture then cover with the remaining dipped fingers placed in the same direction as the bottom ones.
  • Wrap the clingfilm over the top of the pudding and place in the fridge for 2- 4 hours (or in the freezer for about 1 hour) until set.
  • To serve, unwrap the top of the pudding and turn the dish upside-down on a serving plate. Gently tap until it comes loose, then remove the clingfilm.
  • Decorate any way you like...grated chocolate, whipped cream if you tolerate it, icing sugar etc.