Chestnut Pudding
Recipe from the book "The First Ukrainian Everyday Cookbook" (1-ша українська загально-практична кухня), 1929, by Olha Franko.
Chestnut pudding is one of the many varieties of English pudding. The earliest puddings were savoury and served as a main course. Sweet versions, offered as dessert, came along later. They are prepared in the oven or steamed, served warm or cold, and eaten with vanilla ice cream, caramel, or custard.
In the 17th century, various alcoholic drinks and plant-based flavourings began to be added to puddings — such as rose, orange, and vanilla. Their names change according to the main ingredient; chestnut pudding is one such example. Modern recipes often call for tinned chestnuts blended with sugar and brandy.
This dessert is synonymous with autumn. It is quite hearty, so it is often made in cold weather. Pudding is so beloved in England that a London street was named in its honour — it is called Pudding Lane.
Ingredients
- 500 g chestnuts
- 100 g butter
- 100 g icing sugar
- 30 g candied peel
- 30 g raisins
- 2 tablespoons of ryzh (rice cooked in cream)
- 4 eggs
- 5 egg yolks
- cinnamon
- a small glass of rum
Preparation
- Peel the raw chestnuts, removing the tough outer shell.
- Melt the butter in a saucepan, add the chestnuts, and cover with a lid.
- Stir from time to time until the thin inner skin begins to loosen. Peel the chestnuts of this skin.
- Grind the chestnuts in a blender.
- Add the remaining ingredients and mix everything together well.
- Spoon the batter into a buttered mould, cover with parchment paper, then with foil, and tie with string.
- Place in a larger pot with water, ensuring the mould does not touch the bottom.
- Steam for 25–30 minutes (if a skewer inserted into the centre comes out with raw batter, cook for a little longer).
- Once ready, pour over with rum heated with sugar.
ryzh – rice