Chestnut terrine: teacher recipe

If you are searching for the ultimate no-fuss festive pudding, look no further: Siobhan Blunden-Currie has you covered
14th December 2018, 1:31pm

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Chestnut terrine: teacher recipe

https://www.tes.com/magazine/archive/chestnut-terrine-teacher-recipe
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Chestnuts are all over the place at this time of year. I love them: they’re great in a stew or in a mushroom soup (with brandy!) and delicious as a sweet dish, such as the one below.

This recipe is for a proper feast. The resulting pudding should serve 12 or so, depending on your portioning.

Chestnut terrine

Ingredients

  • 1 tin (250g) of chestnut purée
  • 6oz butter
  • 6oz caster sugar
  • 10oz plain chocolate
  • 1 orange
  • A good slug of Grand Marnier (orange liqueur)
  • whipped cream, to top
  • Nuts of your choice, crushed (optional)

Method

  1. Beat the chestnut purée until light and soft.
  2. In a separate bowl, beat the butter to a soft cream and add the sugar before beating again until light and fluffy.
  3. Melt the chocolate and then mix with the purée. Then combine the chestnut and chocolate mixture with your creamed butter and sugar mixture.
  4. Zest and juice the orange. Add this to the mixture, along with a slug of Grand Marnier.
  5. Lightly grease a terrine tin. Press the mixture into the tin, smoothing out the surface. Cover the tin with foil and refrigerate overnight.
  6. When you are ready to serve, whip some cream (you can add another glug of Grand Marnier to the cream, if you wish). Carefully turn out your festive terrine onto a suitable serving dish, dress with the cream and shavings of chocolate, or more orange zest and some crushed nuts of your choice.

Siobhan Blunden-Currie is a head of department in a secondary school. She will be providing recipes every Friday for Tes 

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