Make this golden syrup pudding recipe using Australian chestnuts as an autumn dessert recipe for dinner parties. This rich pudding recipe is great served with ice cream or cream.
Ingredients
220g fresh chestnuts
1/2 cup milk
1 egg
80g butter, melted
2 tbsp 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
Method
Cut chestnuts in half across the width of the chestnut before cooking
Place prepared chestnuts into a saucepan of cold water and bring to the boil
Simmer for 15 to 20 minutes or until the flesh is tender and easily separates from the shell
Remove the chestnuts one at a time from the water and peel
Preheat oven to 180°C. Lightly grease an 8-cup deep ovenproof dish
Finely grate chestnuts in a food processor. In a large bowl, combine milk, egg, butter and golden syrup. Stir in 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
