Chocolate & Chestnut Pudding

Recipe by David Keeley and Rose Mogford of Pistachio Dining at Torrens


  • 200g chocolate
  • 250g butter
  • 2 cups brown sugar
  • 4 eggs
  • 1 cup plain flour
  • 1 ¼ tsp baking powder
  • ½ cup drinking chocolate
  • 200g chestnuts, roasted and finely blended


– Melt chocolate and butter together cool.
– Cream sugar and eggs.
– Add flours and drinking chocolate.
– Mix in melted chocolate then roasted and blended chestnuts.
– Cook 200°C 15-20 minutes in cocoa lined moulds.

Subscribe to Important NotificationsKeep up to date with market closures, special events and changes to access

Subscribe to receive important notifications about the Market straight to your inbox. We'll keep you updated about market closures, special events and any change to access.