ReceptnaptárChestnut pudding
Chestnut pudding is a delicate, silky dessert from old Hungarian pastry shops and home kitchens: made with chestnuts, eggs and a little breadcrumb, it turns feather-soft in a steam bath. Today you no longer need to boil, peel and sieve the chestnuts, because ready-made chestnut purée makes it come together in minutes.
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Ingredients
Method
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- Preheat the oven to 170°C (160°C if fan-assisted). Butter a 1.2-litre pudding mould or Bundt tin and dust it with breadcrumbs.
- Blend the chestnut purée with the milk using a stick blender or a fork until smooth and free of lumps.
- Beat the whole egg and the 4 egg yolks with the sugar and vanilla sugar using a mixer or hand whisk for 3-4 minutes until pale and creamy. Fold in the chestnut mixture and the breadcrumbs.
- Whisk the 4 egg whites with the pinch of salt until stiff, then fold them into the batter in two batches with a flat spatula, so the foam does not deflate.
- Smooth the batter into the mould (fill it no more than three-quarters) and cover tightly with aluminium foil. Stand it in a larger roasting dish and pour in enough hot water to come halfway up the mould.
- Bake in the water bath for 50-55 minutes, until a toothpick inserted in the centre comes out dry. Leave to rest for 10 minutes, then turn out onto a plate. Serve warm or cold with whipped cream.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Use unsweetened chestnut purée; if yours is sweetened, leave about 50 g of sugar out of the recipe.
- Fold the egg-white foam in gently, because it gives the pudding its lightness.
- The water bath should not boil fiercely, and the mould should be half-immersed so the pudding bakes evenly.
- You can also cook fresh chestnuts: 1 kg of chestnuts in the shell gives about 600 g of purée.
- Serve with whipped cream, vanilla sauce or warm chocolate sauce.
Frequently asked questions
How do I know the pudding is done?
When a toothpick inserted in the centre comes out dry and the top springs back when pressed with a finger.
Does it keep?
In the fridge, covered, for 3 days; warm it for a few seconds in the microwave, or serve it cold.
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More hungarian ideas
- Julia slices
- Almond arcs
- Madoletti
- Sponge base for punch cubes
- Walnut cream slices
- 'Dried ice cream' cookies
- Twice-baked biscuits
- Spanish cookies
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