Ingredients

PUDDING

150g cooked and peeled chestnuts (roasted or boiled)
1/2 cup milk
1 egg
80g butter, melted
2 tbsp maple syrup
1/3 cup firmly packed brown sugar
1 1/4 cups self-raising flour, sifted
icing sugar, for dusting
cream or ice-cream, to serve

SAUCE

1/2 cup brown sugar
2 tbsp cornflour
1 1/4 cups boiling water
1/4 cup maple syrup

Method

1. Preheat oven to 180 degrees. Lightly grease an ovenproof dish.
2. Finely grate chestnuts in a food processor. In a large bowl combine milk, egg, butter and maple syrup. Stir in the grated chestnuts, sugar and sifted flour. Using a large metal spoon, mix until just combined. Spoon into the prepared dish.
3. To make the sauce, combine sugar and cornflour in a small bowl. Sprinkle over the pudding.
4. Combine water and maple syrup in a jug and with the back of a large metal spoon, spread the mixture over the pudding batter.
5. Place dish on a baking tray and bake for 50-55 minuts, until golden and the pudding bounces back when pressed gently in the centre.
6. Leave to stand for 5 minutes. Dust with icing sugar, serve with cream or ice-cream.
7. Enjoy!