Home › The Waldorf Kitchen › Chestnut Pudding with Fruits

Chestnut Pudding with Fruits

Put a cheese-mould in ice and salt pounded together, keeping it well covered. Dissolve six gelatine leaves and one-half pound of sugar in a breakfast cupful of water and mix it with one pound of chestnut puree; thicken this preparation, stirring it on ice, and then add to it a mixture of preserved fruit, together with some sultana raisins and a few tablespoonfuls of maraschino. Place this in the mould which has been kept in the ice, shut it up, cover the junctures with common paste, and cover the mould with ice. In about three-quarters of an hour dip the mould in tepid water and then turn the pudding out onto a cold dish.