Chocolate and chestnut puddings

ingredients:

• 3 large egg yolks
• 300g Castor sugar
• 20g plain flour
• 250ml milk
• 140g chestnut flour
• 100g almond meal
• 40g chestnuts, roasted, peeled and chopped
• 60g cocoa powder
• 1 tsp baking powder
• 140g egg whites (about seven eggs)

Method

Pre-heat oven to 160C. Mix yolks, 50 grams Castor sugar and plain flour in a bowl. Bring milk to the boil and pour over yolks. Return to saucepan and cook over a medium heat, stirring until pastry cream has thickened - about 20 minutes. In a large bowl, mix remaining sugar, chestnut flour, almond meal, chestnuts, cocoa and baking powder. Add egg whites and pastry cream and stir until well combined. Spoon into six well-greased 180-milliliter ramekins. Bake for 30-40 minutes or until risen and cooked through. Run a knife around pudding edges to release. Serve with ice-cream and chocolate sauce.Serves 6