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