Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.A bit of chocolate at the end of a meal always goes down well, and I've thrown in a few chestnuts here to add a little Christmas spirit.
You can serve this festive pudding with thick cream, custard or crème fraîche or you could spike your custard with a little rum or cognac.
200g butter, softened
200g caster sugar
4 eggs, beaten, (make sure they are at room temperature)
200g self-raising flour, sieved
150g dark chocolate, chopped
32 (about 150g) canned chestnuts
8tbsp clear honey
Butter for greasing
Custard, cream, or crème fraîche to serve
Cream the butter and sugar, by hand or in a mixing machine, until light and fluffy. Slowly beat in the eggs until well mixed. Gently fold in the flour until well mixed, then fold in the chocolate. Drain the chestnuts and cut them in half.
Grease two large pudding basins, or 8 small individual ones, put the chestnuts in the bottom of the dish/dishes and spoon in the honey, then add the pudding mixture.
Cover with a circle of buttered greaseproof paper, then kitchen foil and secure tightly with a piece of string around the edge of the bowl.
Put the bowl/bowls into a saucepan with boiling water halfway up the bowl, cover with a lid and simmer gently for 1-1 hours for a large one or 40 minutes for small individual ones, topping up with water if necessary.
Remove from the pan and turn out on to a serving dish. You may need to run a knife around the edge of the pudding basin to loosen it.
Serve with thick custard or crème fraîche if you wish, heated up with a little water and spooned on top.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments