Caramelised Chestnuts     CD     Veg     DP     55mins

Serves 4     Cold  Nuts  Alcohol Vegetarian   Dessert   Pudding   Gluten Wheat Free  Eggless

Ingredients

16 Whole Chestnuts, shelled and skinned

240ml/8fl.oz. Water

240ml/8fl.oz. Milk

150g/+5oz Sugar

90ml/3fl.oz. extra Water

Orange Juice (see below)

1 tablespoon Brandy or Cognac

60ml/2fl.oz.cream

Vanilla Ice Cream to serve (check ingredients label for GF/Eggless)

Instructions

1. Place chestnuts in a saucepan together with the water milk. Bring to the boil then reduce the heat and simmer for about 20 minutes or until tender, but not breaking up.

2. Remove with a slotted spoon and place on kitchen paper to drain and dry thoroughly. They must be dry in order for the toffee mixture to stick to them.

3. Meanwhile, place the sugar and water in a small saucepan and heat gently until the sugar has dissolved. Once the sugar has dissolved, turn up the heat and boil until golden. This can take up to 10 minutes but keep a watchful eye on it after the first 4-5 minutes as the slightest overcooking will burn the caramel. Do not stir the mixture whilst it is cooking.

4. Meanwhile, lightly oil a baking sheet with a bland oil such as groundnut and set aside. Spear each chestnut with a cocktail stick. Set aside.

5. As soon as the mixture turns an amber colour, remove from the heat so that it won't continue cooking and burn.

6. Dip the each chestnut, one at a time, into the toffee and remove to the lightly oiled sheet. You must work quickly so the toffee doesn't harden. Set aside to set.

6. To what's left of the toffee in the pan, add an equal amount of water and orange juice. Bring to the boil and cook until the toffee has softened and melted. Add the cream and brandy, mix well and allow to cool.

7. To serve - place some ice cream in the centre of 4 individual shallow serving dishes or glasses. Pour the caramel over and around the ice cream and place the chestnuts on top. Serve immediately.

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