Chestnut & golden syrup pudding
- 150g cooked and peeled chestnuts
- 1⁄2 cup milk
- 1 egg
- 80g butter, melted
- 2 tbls golden syrup
- 1⁄3 cup firmly-packed brown sugar
- 1 1⁄4 cups self-raising flour, sifted
- Icing sugar, for dusting
- Cream or ice-cream, to serve
- 1⁄2 cup brown sugar
- 2 tsp cornflour
- 1 1⁄4 cups boiling water
- 1⁄4 cup golden syrup
Preheat oven to 180°C/160°C fan-forced. Lightly grease an 8-cup (about 6cm deep) ovenproof dish.
Finely grate chestnuts in a food processor. In a large bowl, combine milk, egg, butter and golden syrup. Stir in grated chestnuts, sugar and sifted flour. Using a large metal spoon, mix until just combined. Spoon into the prepared dish.
To make the sauce, combine sugar and cornflour in a small bowl. Sprinkle over pudding. Combine water and golden syrup in a jug. Pour mixture over the back of large metal spoon over the pudding batter. Place dish on a baking tray lined with baking paper.
Bake for 50-55 minutes until golden and pudding bounces back when gently pressed in the centre. Stand for 5 minutes. Dust with icing sugar. Serve with cream or ice-cream.
20 mins + chestnut prep time
4 – 6