Chestnut Batter Pudding Recipes

Chestnut Batter Pudding Recipe

Ingredients :

300 g

375 ml

6 tablespoons

90 g


60 g

sweet chestnut flour


extra virgin olive oil

small seedless white raisins or small, golden sultanas, soaked in warm water for 15 minutes, drained and squeezed

pine nuts

a few young, tender rosemary leaves


Method :

Stir the flour into a mixing bowl and make a well in the center. Pour in the water, 1 tablespoon of the oil, and salt. Stir thoroughly to obtain a thick, lump free, pouring batter. Stir in the drained raisins and the nuts and then pour into a baking pan greased with 2 tablespoons of the oil. Sprinkle with the rosemary leaves and drizzle with the remaining oil. Bake in a preheated oven at 400oF (200oC), Gas 6 for about 30 minutes, or until a thin crunchy crust has formed. Serve hot or at room temperature.

Serves 4

Preparation        : 15 minutes

Cooking             : 30 minutes

Recipe grading    : fairly easy

Suggested wine  : a dry dessert wine (Vin Santo)

Use a larger pan if you prefer your castagnaccio thinner and more crunchy, or smaller if you like a creamier, softer texture under the crust.

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