FEATURE RECIPE
Chocolate-chestnut self-saucing puddings

Chocolate-chestnut self-saucing puddings

Serves 6

Cooking Time Prep time 30 mins, cook 20 mins (plus standing)



50 gm   dried muscatels or raisins
75 ml   Marsala
340 gm   brown sugar
140 gm   butter, softened
2   eggs
100 gm   sweetened chestnut purée (see note)
225 gm   (1½ cups) self-raising flour
65 gm   Dutch-process cocoa
½ tsp   baking powder
225 ml   milk
140 gm   dark chocolate (61% cocoa solids), coarsely chopped
Chestnut cream
300 ml   double cream
30 gm   sweetened chestnut purée (see note)
20 ml   Marsala


1 Preheat oven to 170C. Combine muscatels and 50ml Marsala in a small saucepan, bring to the simmer over medium heat, remove from heat and cool to room temperature.
2 Meanwhile, beat 200gm brown sugar and butter until pale and creamy, add eggs and chestnut purée and beat to combine. Sift over flour, 50gm cocoa and baking powder, mix to combine, then stir in milk, chocolate, muscatels and muscatel liquid. Divide among 6 lightly buttered 2-cup-capacity ovenproof moulds and set aside.
3 Combine remaining brown sugar and remaining cocoa in a heatproof bowl, gradually add 350ml boiling water and stir until smooth and combined, then stir in remaining Marsala. Pour over pudding batter, dividing equally among moulds, then bake until risen and a skewer withdraws clean (15-20 minutes).
4 Meanwhile, for chestnut cream, whisk ingredients until soft peaks form, then refrigerate until required. Serve with hot chocolate-chestnut puddings.


RECIPE Emma Knowles PHOTOGRAPHY William Meppem STYLING Geraldine Munoz and Emma Knowles


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