Courtesy of Ann Creber, Food Consultant and chestnut grower, Melbourne.

(Serves 6)

500g peeled chestnuts
1/4 cup cocoa
1/4 cup sugar
2 cups milk
2 tspns butter
1 egg (beaten)

1. Prepare and peel chestnuts then simmer in water for 20 minutes or until soft, then drain.
   
2. In a saucepan over gentle heat, combine cocoa, sugar, milk and butter and cook, stirring for 10 minutes, then remove from heat.
   
3. Puree chestnuts and add to cocoa mixture with egg. Stir well and pour into buttered one litre mould.
   
4. Place mould in pan of hot water and bake in moderate oven for about 45 minutes or until pudding is firm.
   
5. Serve in small portions with fresh cream.