---------- Recipe via Meal-Master (tm) v8.02
  Categories: Italian, Desserts
       Yield: 6 servings
            Stephen Ceideburg
     500 g  Chestnuts
     1/4 c  Cocoa
     1/4 c  Sugar
       2 c  Milk
       2 ts Butter
   Simmer 500 g peeled chestnuts in water for 20 minutes
   or until soft. Drain.
   In a saucepan over gentle heat combine quarter of a
   cup of cocoa, quarter of a cup of sugar, 2 cups milk
   and 2 teaspoons butter. Cook, stirring, for 10
   minutes. Take the saucepan off the heat.
   Puree the chestnuts and add them to the cocoa mixture
   to- gether with a beaten egg. Stir well and pour into
   a buttered 1L mould. Place the mould in a pan of hot
   water and bake in a moderate oven until pudding is
   firm, about 45 minutes.
   Posted by Stephen Ceideburg
   From an article by Meryl Constance in The Sydney
   Morning Herald, 5/4/93. Courtesy Mark Herron.