Chestnut and Apple Bread Pudding with Brandy Honey Sauce

Bread Pudding:
• 500gm day-old gluten free bread, cubed
• 1 apple, peeled, cored and diced
• 4 eggs
• 1 cup of chestnut puree
• 1 1/2 cups milk
• ½ cup raw honey
• 1/2 tsp ground cinnamon
Brandy Honey Sauce
• 1/4 cup milk
• 1/4 cup honey
• 2 tbsp brandy


  1. Beat eggs and combine the rest of the ingredients. Combine apple and cubed bread and place in greased and wide casserole dish. Pour egg/milk/chestnut mixture over top, stir to combine and let sit for 1 hour at room temperature until bread has soaked up the egg mixture. Bake at 175 C degrees for an hour, or until tester comes out clean.
  2. While pudding is baking, make brandy honey sauce. Combine milk and honey and bring to a boil on medium heat, stirring frequently. When colour begins to turn golden remove from heat, about 8-10 minutes. This will thicken once its cooled. Let cool for 5 minutes before adding brandy. Warm sauce before serving on pudding.

Chestnut Chia Seed Pudding
Serves 4

• 1 cup organic, full fat coconut milk
• 8 tbsp. chia seeds
• 1 cup organic, whole, peeled & cooked chestnuts
• 1 cup water
• 1 tsp. cinnamon, ground
• 1 tsp. vanilla
• Pinch of Himalayan pink salt
• Stevia drops to taste


  1. Blend all ingredients other than chia seeds in high-speed blender until thoroughly combined.
  2. Add stevia to taste.
  3. Combine coconut milk-chestnut mixture with chia seeds in a bowl.
  4. Stir until chia seeds are distributed evenly.
  5. Pour mixture into four glass jars and refrigerate overnight.
  6. Serve and enjoy!

Chestnut Chocolate Pots

Nigella. Featured in NIGELLA CHRISTMAS

• 175 grams best-quality dark chocolate (chopped)
• 125 millilitres double cream (plus more to serve if wished)
• 125 millilitres full fat milk
• 1 large egg
• 250 grams sweetened chestnut puree
• 30 millilitres dark rum


  1. Crush the chocolate to smithereens in the food processor.
  2. In a saucepan, heat the cream and milk until just about boiling and, with the motor off, pour into the processor through the funnel over the chocolate.
  3. Let it stand for 30 seconds. Process for 30 seconds, then crack the egg down the funnel and process for 45 seconds more.
  4. Add the chestnut puree and rum through the funnel, and process until everything is incorporated.
  5. Remove the blade and, using a rubber spatula and a spoon, fill 6 x 125ml / ½ cup glasses or pots. Put them in the fridge to set for at least four hours.
  6. If wished, put a jug of unwhipped double cream on the table and let people pout it over their pots as they eat.
    MAKE AHEAD TIP: Make the pots up to 2 days before, cover with clingfilm and store in the fridge.
    FREEZE AHEAD TIP: Spoon the mixture into freezable, ceramic serving dishes, cover and freeze for up to 1 week. Thaw overnight in the fridge.

Chestnut Ice cream

• 1/2 vanilla bean
• 2 cups heavy cream
• 1/2 cup plus 1 tablespoon raw honey
• 3 tablespoons unsweetened chestnut purée
• 4 large egg yolks
• Special equipment: an instant-read thermometer; an ice cream maker


  1. Halve vanilla bean lengthwise and scrape seeds using tip of a sharp knife into a 1.5 – to 2- litre/quart heavy saucepan. Add pod, cream, honey, and chestnut purée and bring to a simmer, whisking until chestnut purée is broken up and honey is dissolved. Remove from heat and cover pan. Let stand 15 minutes.
  2. Whisk together yolks in a medium bowl, then add warm cream mixture in a slow, steady stream, whisking constantly. Pour egg mixture back into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 170°F / 70°C on thermometer. Pour custard through a fine-mesh sieve into a clean metal bowl, discarding vanilla pod and forcing chestnut purée through sieve. Set bowl in a larger bowl of ice and cold water and let stand, stirring occasionally, until cold, 15 to 20 minutes.
  3. Freeze custard in ice cream maker until soft-frozen, 20 to 25 minutes, then transfer to an airtight container and put in freezer to harden, about 3 hours.
  4. Ice cream can be made 3 days ahead.

Chocolate Chestnut Butter Cups
Makes approximately 12 cups.
INGREDIENTS // Vanilla Chestnut Butter
• 1 cup organic, whole, roasted & peeled chestnuts
• 3 tbsp. walnut oil
• 1 tsp. vanilla
• 1 tbsp. coconut nectar
• Pinch of Himalayan pink salt


  1. Add chestnuts and salt to food processor and process on low while slowly drizzling in walnut oil, vanilla and coconut nectar.
  2. Once all ingredients are incorporated, increase speed to high and process until creamy and smooth.
  3. Set aside for use in Chocolate Chestnut Butter Cups.
  4. Makes approximately 1 cup.
    INGREDIENTS // Chocolate Chestnut Butter Cups
    • 4 oz. unsweetened, vegan dark chocolate, broken into pieces
    • 5 tbsp. coconut oil
    • 2 tbsp. xylitol
    • 1 tsp. stevia
    • 1 tbsp. vanilla
    • Pinch of Himalayan pink salt
    • Vanilla Chestnut Butter
    • Mini paper cups
  5. Melt chocolate, coconut oil, xylitol, stevia, vanilla, and salt in a double boiler over low heat, whisking continuously until ingredients are melted and combined.
  6. Remove chocolate mixture from stove and let cool slightly.
  7. Pour melted chocolate mixture into mini paper cups, filling each paper cup just 1/4 of the way up.
  8. Put paper cups in freezer and freeze to set, about 2-3 minutes.
  9. Once chocolate mixture is frozen, remove cups from freezer and use a large melon baller to scoop out a heaping spoonful of Vanilla Chestnut Butter and place on top of frozen chocolate.
  10. Cover chestnut butter with melted chocolate mixture, filling to just below the top of the paper cup.

Chocolate Chestnut Truffles
Makes approximately 25 truffles

• 340gm /12 oz. unsweetened, vegan dark chocolate, broken in pieces
• 1 cup of organic, whole, roasted & peeled chestnuts, chopped
• 3 tbsp. coconut oil
• 4 tbsp. xylitol
• 1 tbsp. stevia
• 1 tbsp. vanilla
• 1 cup of coconut cream
• Pinch of Himalayan pink salt
• Organic, whole, roasted & peeled chestnuts, finely ground in blender for coating truffles


  1. Add all ingredients (other than finely ground chestnuts for coating truffles) together in double boiler over low heat, whisking continuously until chocolate mixture resembles a thick, fudge-like paste.
  2. If mixture becomes too runny, take off stove for a couple of minutes and whisk continuously until it thickens.
  3. Remove chocolate mixture from stove, scoop out heaping teaspoons of chocolate mixture, roll into balls and place on a plate.
  4. Coat truffle balls with ground chestnuts.
  5. Place in refrigerator overnight, or until firm.
  6. Serve and enjoy!

Gâteau Mont Blanc

This easy yet decadent make-ahead dessert is a great alternative to traditional Christmas pudding or Bûche de Noël.
By James Martin, From Home Comforts at Christmas

Prep: less than 30 mins Cooking time: over 2 hours
Serves 8-10

• 6 free-range egg whites
• 300g/10½oz caster sugar
• 500ml/18fl oz double cream
• 250g/9oz sweetened chestnut purée
• 1 vanilla pod, split in half and seeds scraped out using a sharp knife
• 8-10 marrons glacés (or Chestnuts in Syrup), chopped
• 50g/1¾oz plain chocolate
• 1 fresh chestnut, peeled, to garnish


  1. For the meringue, preheat the oven to 100C/80C Fan/Gas ½. Line a large baking sheet with silicone or baking paper.
  2. Suspend a heatproof bowl over a pan of barely simmering water, making sure the base of the bowl does not touch the surface of the water. Add the egg whites and sugar to the bowl and start whisking them immediately using an electric whisk, until the sugar has dissolved, and the mixture has reached about 60C/140F.
  3. Transfer the mixture to a freestanding food mixer. Continue to whisk until smooth and glossy but still slightly warm, about 2-3 minutes.
  4. Spoon the meringue mixture onto the prepared baking tray, making a large disc with raised edges. Bake in the oven for 2½ hours, or until firm, then remove from the oven and set aside to cool.
  5. In a bowl, whisk the double cream with the chestnut purée and vanilla seeds until soft peaks form when the whisk is removed. Chill, covered, until needed.
  6. When ready to serve, spoon the cream over the cooled meringue, then decorate the top with the marrons glacés. Grate over the plain chocolate and garnish with the fresh chestnut.

Recipe Tips
Make sure your bowl and whisk are very clean, free from grease and completely dry, as any water or grease will affect the meringue.

Vegan Chestnut Puree

• 3 cups of organic, whole, peeled & roasted chestnuts
• 1- 400ml /14 oz. can of organic, full fat coconut milk
• Purified water
• Himalayan pink salt to taste


  1. Add coconut milk to a small saucepan and bring to a boil over medium heat.
  2. Reduce heat and allow coconut milk to simmer for 3 minutes.
  3. Turn off heat and set coconut milk aside.
  4. Meanwhile, in a separate saucepan, cover chestnuts with purified water and bring to a boil over medium heat.
  5. Reduce heat, cover chestnuts with a lid, and allow to simmer for 5 minutes.
  6. Then, turn off heat and drain chestnuts.
  7. Add chestnuts and coconut milk to food processor with salt, and process until creamy and smooth.
  8. Adjust salt to taste.
  9. Transfer to serving dish and enjoy!
    *Adapted from Countess Florence Daniel Marzotto’s Chestnut Puree recipe in Food & Wine Magazine.
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