Print Comment

Chocolate and cherry tiffin

23 FEBRUARY 2014
Enlarge
Makes: 30 pieces
Preparation time: 15 minutes
Cooking time: refrigerate overnight

Ingredients


250g digestive biscuits
300g 85% cocoa solids dark chocolate
100g unsalted butter
150g golden syrup
100g dried blueberries
100g walnut pieces (you could also use pecans, hazelnuts or almonds)
100g milk chocolate, chopped into pieces
100g un-dyed glace cherries

Method

Line a rectangular cake tin with cling film. Put the biscuits in a bag and smash them with a rolling pin – you're aiming for a mixture of chunks and crumbs.

Set a heatproof bowl over a pan of just simmering water and melt together the dark chocolate, butter and golden syrup.

Once melted mix with the biscuits, nuts, fruit and milk chocolate pieces. Pour into the prepared tin and press down flat with a bottom of a potato masher.

Put the tray in the fridge overnight. Once set, turn out of the tin and cut into small squares. Allow to come up to room temperature before serving.

The tiffin is best enjoyed with Brancott Estate Classic Pinot Noir.

Created by Rebecca Seal for Brancott Estate Wines.

Share:

Add comment

Please type the characters that appear on the image in order to send your comment:



  • Please note, all comments are those of readers and do not represent the opinion of Hellomagazine.com
  • Hellomagazine.com reserves the right to remove comments it considers offensive or not relevant
  • Please focus on the topic

    

Celebrity Chef Interviews



Most Read Stories



Recipe of the day




Suggestions