This should serve 4

1 lb. Italian chestnuts
1 1/2 lb. Castor sugar
1/2 pint double cream

Liqueur (optional)

"Cut a slit in the chestnuts at the pointed end, and place them a dozen at a time in a very hot oven for ten minutes, after which they will peel easily. When all are peeled, place in boiling water and allow to simmer for an hour or until they are tender. Strain, and mash the nuts, adding the sugar and a pinch of salt. Pass them then through a potato ricer, allowing them to pile up in pyramid form on a dish. The less you touch them with your hands the better, otherwise the light appearance of the finished dish is apt to be spoiled.



Whip the cream, flavouring it if you like with a good liqueur, and pile it lightly on the top of the mound of chestnuts, rather like snow on a mountain top."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... P.S. For those who like chestnuts, this pudding is relatively easy to do and worth the effort. Photo and notes: Mary Melfi.

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