Little chestnut puddings

Name: Little chestnut puddings
Total time: 50 min
Yield: 6 small puddings
Cuisine: Hungarian
Ingredients: 150 g chestnut purée (unsweetened, ready-made); 1 dl milk; 20 g soft butter; 4 egg yolks; 100 g granulated sugar; 1 sachet vanilla sugar; 3 egg whites; 1 pinch of salt; butter and breadcrumbs for the moulds; Chocolate sauce: 100 g dark chocolate; 1 dl single cooking cream (or whipping cream)

Time: 50 min (about 30 min hands-on)6 small puddingsapprox. 330 kcal / serving (estimated)approx. 6 g protein / serving

Chestnut puddinglets are the elegant single-portion version of chestnut pudding: feather-light chestnut mini puddings usually served with warm chocolate sauce. They suit a festive table, yet need little work thanks to ready-made chestnut purée.

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Method

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Preheat the oven to 180°C. Butter 6 ceramic or silicone moulds of about 1 dl each and dust them with breadcrumbs.
Blend the chestnut purée with the milk until smooth (stick blender or fork).
Beat the butter with the egg yolks, sugar and vanilla sugar with a mixer for 3-4 minutes until fluffy, then add the chestnut mixture.
Whisk the egg whites with the pinch of salt until stiff and fold them gently into the mixture in two batches.
Fill the moulds two-thirds full, stand them in a deep baking tray and pour in enough hot water to come halfway up the moulds. Bake at 180°C for 18-20 minutes, until the tops spring back.
Meanwhile, heat the cream (do not let it boil), pour it over the chopped chocolate, leave for 1 minute, then stir until smooth.
Run a knife around the puddings, turn them out onto plates and pour the warm chocolate sauce over them.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Butter the moulds well and dust them with breadcrumbs, otherwise the puddings will not turn out.
Do not overfill the moulds, because the puddings rise as they bake.
You can use milk chocolate for the sauce, but then use less sugar in the pudding.
They can be baked ahead: keep them in the fridge for 2 days and microwave for 20-30 seconds before serving.
You can also flavour them with coffee, rum or orange zest.

Frequently asked questions

Can they be frozen?

Yes, baked puddinglets keep in the freezer for 1 month; thaw in the fridge and warm before serving.

What if I have no small moulds?

They also bake well in muffin tins (silicone or buttered metal) with a similar baking time.

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