• Peeled, boiled chestnuts
  • Sugar (2tbsp per 500g chestnuts)
  • milk (to cover)
  • vanilla essence (1 tsp to taste)
  1. Put chestnuts, sugar and vanilla essence in a pan.
  2. Just cover with milk (less is more!)
  3. Bring to a simmer
  4. Then simmer on a low heat for at least 20 minutes
  5. If the chestnuts are mainly whole / big pieces you can drain them (KEEP the milk) or, if lots of small pieces, leave in the pan with the lid on to cool and thicken.
  6. If drained: blitz the chestnuts adding a little of the reserved milk for texture
  7. If not drained simply blitz until smooth

Keep in sterile jars in the fridge for 2 weeks. Or freeze for later use