Pudding De Noel a La Francaise

Pudding De Noel A La Francaise
French Christmas Pudding.

1/2kg marrons glaces pieces(chestnuts) crushed finely.(Chestnut Puree is just as good bought in a tin)
7 tablespoons butter
2 tablespoons heavy cream
8 egg yolks 6 egg whites, beaten very stiffly
vanilla

1. Crush marrons glaces finely, flavour with vanilla and mix in butter.
2. Dilute with cream.
3. Pour into sieve(you do not have to do this if you are using tinned chestnut puree).
4. Add the egg yolks.
5. Fold in the whites, beaten very stiffly.
6. Pour into charlotte mould and bake at 325 degrees celcius for 30 minutes.
7. Turn out and when cold cover with the chocolate cream sauce.