GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before August 1, 2016 and you’ll go into the draw to win your choice of adventure!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Chocolate-chestnut self-saucing puddings


You'll need

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

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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).
  • 04
  • Meanwhile, for chestnut cream, whisk ingredients until soft peaks form, then refrigerate until required. Serve with hot chocolate-chestnut puddings.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Jun 2009

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×