Chestnut and Rum Pudding

1- Pour the rum into the Aroma Diffuser.

2- Mix the chestnut purée and cream together. Beat the eggs and add the sugar and raisins. Mix well.

3- Divide the mixture into the buttered ramekins. Cover with cling wrap and cook in the steaming bowl for 30 minutes.

4- Leave to cool. Remove from the mould. Sprinkle with toasted almonds. Serve with an apricot coulis flavoured with rum.