Chestnuts are all over the place at this time of year. I love them: they’re great in a stew or in a mushroom soup (with brandy!) and delicious as a sweet dish, such as the one below.
This recipe is for a proper feast. The resulting pudding should serve 12 or so, depending on your portioning.
Chestnut terrine
Ingredients
- 1 tin (250g) of chestnut purée
- 6oz butter
- 6oz caster sugar
- 10oz plain chocolate
- 1 orange
- A good slug of Grand Marnier (orange liqueur)
- whipped cream, to top
- Nuts of your choice, crushed (optional)
Method
- Beat the chestnut purée until light and soft.
- In a separate bowl, beat the butter to a soft cream and add the sugar before beating again until light and fluffy.
- Melt the chocolate and then mix with the purée. Then combine the chestnut and chocolate mixture with your creamed butter and sugar mixture.
- Zest and juice the orange. Add this to the mixture, along with a slug of Grand Marnier.
- Lightly grease a terrine tin. Press the mixture into the tin, smoothing out the surface. Cover the tin with foil and refrigerate overnight.
- When you are ready to serve, whip some cream (you can add another glug of Grand Marnier to the cream, if you wish). Carefully turn out your festive terrine onto a suitable serving dish, dress with the cream and shavings of chocolate, or more orange zest and some crushed nuts of your choice.
Siobhan Blunden-Currie is a head of department in a secondary school. She will be providing recipes every Friday for Tes
