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Christmas Cookery 1943 - Hot Chestnut Pudding

There are two recipes here for Christmas Cake and Christmas Pudding but with a difference. They come from Cookery Service Notes No. 48 for November 1943 entitled Home Front Cookery Advice.

These were published by the Margarine Cookery Service, Unilever House, London, E.C.4, to help solve your war-time cookery problems. The leaflet also stated that "Recipes approved by the Ministry of Food"

To see previous recipes click here.

Hot Chestnut Pudding

1 tbsp cocoa
1/2 pt milk
1/2 lb chestnuts
1oz sugar
1oz margarine
2ozs flour
1 reconstituted egg
1/2 tsp vanilla essence

Cook the chestnuts for 1/2 hour in boiling water. Remove shells and skin and put through a sieve.

Dissolve the cocoa in a little of the milk. Melt the margarine in a saucepan, stirring in the flour and gradually adding the milk, stirring all the time until the mixture thickens.

Cool slightly, then add the reconstituted egg, the sugar, the sieved chestnuts, the dissolved cocoa and vanilla essence.

Pour into a basin or pie dish, well brushed with melted margarine, and steam for 1 1/2 hours or bake for 1 hour in a moderate oven (Regulo Mark 4). If steamed cover the pudding with greaseproof paper and a pudding cloth.

Serves 6 persons

Copy of original leaflet

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