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6 Serves
86 Mins
Preheat your oven to 175°C and grease a baking pan.
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Vitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
51 µg / 400 µgCalcium
187 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
78 mg / 420 mgPhosphorus
146 mg / 1,250 mgPotassium
576 mg / 4,700 mgSodium
588 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
1 g / 28 gSugar
26 g / 50 gSaturated Fat
11 g / 20 gCholesterol
57 mg / 300 mgCaffeine
0 mgNet Carbs
86 gAlcohol
0 g
In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
In a separate bowl, whisk the eggs and chestnut puree together until smooth, then incorporate this into the butter and sugar mixture.
Gently fold in the flour and baking powder until just combined, being careful not to overmix the batter.
Pour the batter into the prepared baking pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pudding from the oven and allow it to cool on a wire rack for at least 26 minutes before serving.
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g42
g10
g
British
Egyptian