Instructions: Put the chestnuts into a food processor with the melted butter and sugar. Blend until evenly mixed.

Melt the chocolate with the brandy and water (I have made this pudding with Irish Whisky when the brandy has run out). Blend this with the chestnut mixture, and put into an oiled 25cm long loaf tin or terrine. Refrigerate overnight, or, if you need it more urgently, put in the freezer for as long as you can. Turn out and serve in thin slices, as it is very rich. Single cream into which you have strained a couple of tablespoons of freshly made coffee is delicious served alongside the terrine.

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