Grown-up Tiffin
Serves 6-8 Ingredients
200g unsalted butter, cubed 150g milk chocolate, chips or chopped
150g dark chocolate, chips or chopped
50g golden syrup 300g shop-bought digestive biscuits
50g dried cranberries 50g pecan nuts, roasted and roughly chopped 50g white chocolate chips
To finish:
150g dark chocolate, chips or chopped
150g white chocolate, chips or chopped
50g dried cranberries 50g pecan nuts, roasted 50g white chocolate chips
Method
Start with the base. Add the cubed butter, milk and dark chocolates and golden syrup into a big heatproof bowl – this is the bowl you’ll end up mixing everything in, so the bigger the better. Set it over a pan of just-simmering water (a couple of inches of water is plenty; you don’t want it to touch the bottom of the bowl). Leave everything to melt slowly and gently.
Take the chocolate off the heat when there are no lumps of butter left. Give it a stir and don’t worry if it looks a wee bit grainy. Set to one side to cool while you get on with bashing up the digestive biscuits. We put them in a big bowl and bash them with a rolling pin; you could blitz them in a food processor but it makes more washing up and our way is quicker and more fun.
Either way, you want the biscuits to be mostly crumbs with some chunks no bigger than a two pence coin. If the biscuit pieces are too big, the tiffin won’t hold together as well and might crumble when it’s cut. Tip the biscuits, dried cranberries and chopped pecans into the cooled chocolate mixture and give it a stir till everything is coated. Then add the white chocolate chips and stir them in.
Spread this mixture evenly into your lined tin. Take some time to pack the mixture down firmly. Pop it in the fridge to set for a couple of hours or overnight if you have the time. To finish, melt the remaining dark and white chocolate together and spread it evenly over the base. Next scatter over the rest of the dried cranberries, remaining pecans and white chocolate chips and pop back into the fridge to set.
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We’re absolutely about indulgence – it’s about celebrating that