Ingredients:

Small loaf tin lined with foil or cling-film
110g/ 4oz unsalted butter
225g/8oz caster sugar
450g/ 1lb tinned chestnut puree (unsweetened)
Small glass brandy or rum

Method

Blend butter and sugar together in a food mixer, add the chestnut puree and brandy, spoon into the lined loaf tin and freeze over night (minimum 6 – 8 hours)

Icing

75g/ 3oz plain chocolate
4 or 5 sugar lumps
3 tablespoons warm water
25g/ 1oz butter

Method

Melt the sugar in the water, add all the other ingredients and gently mix together.
Un-mould the marron cake, coat with the icing and decorate with cream and nuts as desired.