Chestnut and apple pudding recipe

  1. Grease the bundt with 20 grams of butter and cover it with 2 table spoons off chestnut flour. Separate the whites from the yolks.
  2. Knead the remaining butter, at room temperature, in a bowl with the sugar, until getting a smooth cream; then add the yolks. Mix well and add the chestnut flour gradually, alternating it with the milk. Then add the liquor, cinnamon and yeast.
  3. Peel the apples, cut them in thin slices and mix them with the chestnut flour dough.
  4. Salt the whites lightly and whip them until firm peaks form. Add them carefully to the chestnut flour. Pour the mix in the greased and flour lined bundt and cover it in foil. Pour 350 ml of water in the pressure cooker and place the bundt carefully in the bundt.
  5. Close the pot and pressurize it. As soon as it begins ringing, cook the pudding for 30 minutes. Allow steam to escape, open the pot and, as soon as possible, remove the bundt.
  6. Wait for 10 minutes for the pudding to cool, unmold it and let it cool completely. Shortly before serving, sprinkle it with the grated chocolate.
-  180 g of chestnut flour
-  3 apples
-  150 g of chocolate
-  3 tbsp of Strega liquor or a sweet herb liquor
-  150 g of sugar
-  1 packet of yeast
-  50 ml of milk
-  1 tbsp of powdered cinnamon
-  1 pinch of salt
-  120 g of butter
-  3 eggs