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Pouding aux Markons

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 10 ingredients

  1. Vanilla sugar
  2. Sugar
  3. Water
  4. a pint of milk
  5. Vanilla
  6. Marrons
  7. Whipped cream
  8. Cream
  9. Pudding
  10. a pound of very good chestnuts
Contains MilkTree nuts Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. L Chestnut pudding.] Take a quarter of a pound of very good chestnuts, throw them into boiling water and leave them there on the hob for five or ten minutes, neither boiling nor simmering.
  2. Take them out and peel them very carefully, break them into pieces, put in a stewpan a quarter of a pint of milk with a little sugar, then put your chestnuts in it as oon as it boils, and keep on stirring and adding some srnkl until it has come to a nice thick cream, then take it off* the fire, sprinkle over it some vanilla sugar or boil a little piece of vanilla pod with it, and serve it up so.
  3. If you wish to make a more refined dish of it you make the pudding very thick, and when it is quite cold pass it through a ribbon tin tube and let it form all sorts of arabesques in the dish, then cover the whole with three or four pennyworths of well-whipped cream mixed up with castor sugar.
  4. This is another form of Marrons a la Chantilly, the receipt of which I have previously given.

Plating

Cookware for this recipe

  • Saucepan
  • Whisk
  • Chef's knife
  • Vegetable peeler
  • Wooden spoon