Chestnut and Chocolate Pudding

500 gram chestnuts
1/4 cup cocoa
1/4 cup sugar
2 cups milk
2 teaspoons 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 together 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.

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