Chestnut and Cream Dessert from The Times Cookery Book by Katie Stewart
Slash the flat side of each chestnut and place in a saucepan. Cover with boiling water, bring back to the boil and simmer for 10 minutes Drain and peel away both the inner and outer skins. Peel the...
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Ingredients
- 3 tablespoons water
- 4 oz (100 g) castor sugar
- ½ pint (3 dl) double cream
- 1 tablespoon rum
- milk and water
- 1 lb (450 g) chestnuts
- vanilla pod
- icing sugar
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