These are small puddings stuffed with chestnuts jam,
I’ve made this size but the original recipe
by the master Luca Montersino,
provides a single pudding and uses three jams.
However, the result is surprising,
will be a nice dessert for your guests.

Recommended wine:
a very classic, wonderful
Passito di Pantelleria.

And now … LIGHT THE FIRES!

INGREDIENTS:

-190g Of milk

-40g Cream

-40g Sugar

-100g Of eggs

-1g Of vanilla bean

-250g Of sponge rectangular

-100g Jam brown

-butter qb

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Work the egg with sugar and vanilla,
in a small saucepan heat the milk with the cream, remove from heat and add
to the egg mixture.
Will be a cream rather liquid.
Lined molds plum cake with baking paper,
put it so
the pudding must be covered on the surface.
Cut into small rectangles of sponge cake,
place the first on the bottom of the mold,put the cream,
add the jam,
then again the sponge, again the cream, and jam, press
and put the last rectangle, drenched in cream and smeared with melted butter.
Can close with the paper.
Baked at 140 ° for 35 minutes.

Et voila … that trick!