*  Exported from  MasterCook  *
                       Chestnut and Chocolate Pudding
 Recipe By     : Mandy Alford <mandy@alfresco.demon.co.uk>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Puddings                         Nuts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         oil --  for greasing
   10      oz            plain chocolate*
    1      can           unsweetened chestnut puree -- (435 g ) (approx
    1      lb            )
    6      oz            unsalted butter --  softened
    6      oz            caster sugar
                         grated rind and juice of 1 orange
    2      tbsp          orange liqueur --  such as Grand
   1.  Lightly oil a 9in x 4in drop-sided loaf tin.  Break the chocolate into
 pieces, place in a glass or ceramic bowl and melt over a pan of gently simmering
   2.  Beat the chestnut puree until light and soft.  In a separate bowl, cream
 together the butter and sugar until light and fluffy.	Gradually beat the melted
 chocolate and the creamed butter mixture into the chestnut puree, adding them
 alternately, until smooth and well blended.
   3. Strain the orange juice and beat into the chestnut mixture with the grated
 rind and orange liqueur.  Spoon into the prepared tin, packing down well into
 the corners.
   4.  Cover with foil or greaseproof paper and chill overnight.  When ready to
 serve, release the pudding and cut into slices."
  I made the following substitutions/variations:
  * 70% Lindt
   ** Dehydrated chestnuts, reconstituted and cooked in the pressure cooker then 
 processed with a little of the cooking liquid.
  *** a faux orange liqueur that I made in the summer
  I resisted the temptation to serve it with whipped cream.
 This pudding freezes well; transfer from the freezer to the fridge 30 minutes
before serving.  If you just want a single serving, slice off the amount you
want, using a knife that has been dipped in hot water; return the rest to the
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