Chestnut pudding
Osteria alle Testiere


Ingredients (serves 6)
65 gm. macaroons
35 gm. chestnut flour
2 eggs
90 gm. refined sugar
75 ml. good South American rum
250 ml. milk
caramel
pistachio nuts


Preparation
Beat the eggs and sugar with a whisk, then add the chestnut flour and rum. Blend in the crumbled macaroons and milk. Coat the bottom of individual moulds with caramel then pour in the mixture. Cook in a bain marie in the oven for about 1 ½ hours.
Leave the moulds to cool, then put in the fridge for at least 2 hours. Serve with melted chocolate, a few pistachios and Amaretto.




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