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Explore So Many Chestnuts! What to Make? How About a Delicious Cake? with 108,445 views, 2,572 likes, and 254 comments. Experience the impact of this video content that has captured audience attention.

We picked a bumper haul of sweet chestnuts - here's how I prepare them for storage in the freezer, plus a couple of delicious recipes... Join the Atomic Shrimp official Discord server for early access to videos! - https://discord.gg/atomicshrimp Atomic Shrimp subreddit: https://www.reddit.com/r/AtomicShrimp/ Timestamps: 00:00 Intro 00:27 Peeling 03:04 Foraging safety 04:55 Preparing and freezing 08:39 Chestnut butternut rice 13:48 Chestnut fruitcake ---------------------------------------------------------- Boil-Bake Chestnut Fruitcake Recipe ---------------------------------------------------------- Ingredients: (For Stage 1): 115g Butter or vegetable baking fat 125g Soft brown sugar (you could use white sugar if that’s what you have) 400g Mixed dried fruit – I used sultanas, raisins, dates, apricots and dried cranberries 225ml fruit juice (or water) 2 Teaspoons ground mixed spice (pudding spice/pumpkin spice) 1 Teaspoon bicarbonate of soda (baking soda) (For stage 2) 360g Sweet chestnuts (Fresh or prepacked cooked chestnuts) 100g Self-raising flour (I used wholemeal, but white flour will work) 2 eggs 1 Teaspoon baking powder Method: Place all of the stage 1 ingredients in a large saucepan and bring to the boil, stir until the fat has melted, then remove from the heat and allow to cool to room temperature. If using fresh chestnuts, peel then boil them for 10 to 15 minutes, until soft. Prepacked cooked chestnuts will not need this preparation step. Take half the chestnuts and reduce them to fine crumbs using a food processor, a potato masher or any other method that works. You may find that prepacked chestnuts turn into more of a paste, but that’s OK, just mash them up. Cut the other half of the chestnuts into quarter-pieces and set aside. Preheat your oven to 170C/325F fan oven (190C/375F conventional oven). Line a large loaf or cake tin with baking parchment. When the contents of the saucepan are cooled down completely (this is important), add the stage 2 ingredients (including the chestnut pieces and chestnut meal), mix thoroughly until it forms a sloppy batter. Pour the batter into the cake tin and bake in the oven for 40 minutes. After this time, turn the heat down to 150C/300F fan oven (170C/350F conventional oven) and bake for a further 30 minutes. Test by poking a long skewer into the middle of the cake – if it comes out with sticky cake batter on it, bake a further 5-10 minutes and check again – repeat until the skewer comes out clean. Don't worry if you have to repeat this extended baking a few times - total baking this recipe can sometimes take longer than the standard time due to variability of ingredients and ovens. Allow to cool for at least 10 minutes in the tin before turning out onto a cooling rack. Allow to cool completely to room temperature before attempting to slice.

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