Recipe: Chestnut pudding with maple syrup ice cream

Sure vanilla ice cream is a classic, but Serge Dansereau of Sydney’s The Bathers’ Pavilion shares a recipe on how to bring a twist to it, and have it accompany some chestnut pudding.

Recipe: Chestnut pudding with maple syrup ice-cream

These are very simple puddings made with unsweetened, tinned chestnut purée but if you have the time, a better option is to roast, peel then boil fresh chestnuts and purée them. I absolutely love the maple syrup ice-cream and if you have the chance to make it, you will too.

Serves 8

MAPLE SYRUP ICE CREAM
375 ml (1½ cups) milk
300 ml cream
125 ml (½ cup) maple syrup
75 g sugar
8 egg yolks

CHESTNUT PUDDING
30 g sugar
3 eggs
125 g butter
125 g (1 cup) icing sugar
500 g unsweetened chestnut
purée
2 teaspoons vanilla extract
100 g caster sugar

To make the ice cream, heat the milk, cream and maple syrup in a saucepan until boiling. Put the sugar and the yolks in a large heatproof bowl and mix together until creamy. Set the bowl over a saucepan of simmering water, then add the boiling cream mixture to the eggs and sugar and stir well. Stir and cook until thickened to the point where it coats the back of the spoon. While still hot, strain the mixture through a sieve. Allow to cool, then churn in an ice-cream maker, following the maker’s directions.

Preheat the oven to 180°C.

Grease eight individual pudding basins of 250 ml (1 cup) capacity and dust with the sugar, tipping the excess away. Set aside.

Separate the egg whites and yolks and place in different mixing bowls. Melt the butter, allow to cool a little, then add to the egg yolks along with the icing sugar, chestnut purée and vanilla extract and mix well.

Add the caster sugar to the egg whites and whisk until you have firm peaks. Fold into the chestnut mixture and divide among the individual pudding bowls.

Boil the kettle. Place the pudding bowls in a roasting tin, put on a shelf pulled out part way from the oven, and pour in enough boiling water to come two-thirds of the way up the side of the bowls. Push the shelf carefully into the oven and bake for 20 minutes or until golden.

Serve with the maple syrup ice cream.

Notes: You could use puréed apples or pears to make this pudding. In that case, serve it with vanilla ice-cream.

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