Recipe sounded so good. I made the mistake of using soft butter so it is not as hard as it should be.
For the Tiffin:
• 125 g raisins or sultanas
• 200 g glacé cherries
• 80 ml brandy
• 300 g Rich Tea biscuits
• 150 g butter (Hard unsalted)
• 40 g light brown soft sugar
• 200 g golden syrup
• 25 g cocoa powder, not drinking
chocolate
For the
topping:
• 100 g very dark chocolate
• 100 g milk chocolate
Instructions
Preparation:
1. Grease the tin with a little butter OR
line the base with baking parchment or a liner
2. Cut the cherries into halves - no need
to wash
3. Put the fruit in a small bowl with the
brandy and microwave on HIGH for 30 seconds
Stand for 5
minutes
Stir and
microwave on HIGH for a further 30 seconds
For the
Chocolate Tiffin:
1. Crush the biscuits:
Put the
biscuits in a large bag. Beat with a rolling pin until the biscuits are in
small pieces.
2. In a large saucepan, melt the butter,
sugar, and golden syrup and mix to combine
3. Turn off the heat, add the crushed
biscuits and cocoa and mix thoroughly
4. Add the fruit and any remaining liquor
and mix carefully
5. Press the mixture into the tin with the
back of a spoon. Push it down firmly
6. Leave to cool in the fridge.
For the
Topping:
1. When the base has cooled, tip it out of
the tin and remove the liner
2. Melt the chocolate in the microwave or
over a saucepan of hot water
3. When the chocolate is melted, pour over
the base and spread
4. Leave to cool, then cut into squares.
