Home › Sauce › Chestnut Pudding

Chestnut Pudding

Chestnut pudding is an old dish, and a great favorite with the lovers of that much favored nut, but few seem to know how to prepare it. Make a syrup of a pint of water and a pound of sugar, and in this stew fifty chestnuts, which have been peeled and blanched. When they are tender, drain and press through a sieve; add these to one pint of sweetened cream in which the yolks of seven eggs have been slightly scalded. Flavor with vanilla and set aside to cool. When cool add the following preparation: In the syrup in which the chestnuts were stewed, stew a quarter of a pound of prepared raisins and the same of currants. Turn the chestnut preparation into a freezer and when frozen, add the fruit with a pint of whipped cream and cover closely until wanted to serve. Serve with or without sauce.