Chestnut Pudding

This pudding grandmother already liked to bring to the table. And it still tastes as good today as ever. But be careful: it is a very nutritious thing. Therefore, in advance, bring to the table only a light dish.

Score chestnuts crosswise on the top. Put them on a tray and put them in the heated stove on the middle shelf. Roast until shells start to curve outward. Roasting time: 10 min.

Electric stove: 200 °C

gas stove: level 4

free. a quarter l. Bring the vanilla sugar, milk, sugar and salt to the boil in a saucepan. Add chestnuts and cook at low temperature for 20 minutes. Meanwhile, soak the breadcrumbs in the remaining milk.

Rinse raisins in a sieve under hot water, drain. Dry on paper towel.

Cream butter in a baking bowl. Stir egg yolks into butter. Grind chestnuts in hand mixer. Stir into the butter. Crumble in the squeezed out breadcrumbs and add with the milk. Mix well. Whip the egg whites in a baking bowl until stiff and fold into the chestnut puree with the raisins. Grease a large pudding mold with light butter. Line with breadcrumbs. Pour the pudding mixture into the mold. Bring water to a boil in a large saucepan. Cook the pudding in the boiling water for 50 minutes. Quench under cold water. Turn out onto a plate and serve hot.

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