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4
June
Rum and Raisin Chocolate Tiffin
Chocolate Tiffin is the ideal treat to make if you are not confident about baking because there isn’t any actual baking involved. The other great thing about it is you can more or less put in what you want. There are core ingredients (chocolate, butter, golden syrup, digestives) but the other ingredients you can switch for your preferred alternative. Instead of pecans, use walnuts. Instead of raisins, use cranberries. It’s not traditional, but no one is going to complain if you throw in some mini marshmallows.
It is a great dish to make with the kids if you are looking for something to get them into baking and making their own treats.
This version however, is definitely adult. Raisins are lovely and sweet, but they can be a little hard. I much prefer them when they are plump and juicy. You can rehydrate them with a little warm water or tea, but why do that when you can use warm rum.
Rum and Raisin Chocolate Tiffin
Print recipe| Serves | 16 |
Ingredients
- 50ml Spiced Rum
- 75g Raisins
- 75g Pecans (chopped)
- 250g Digestive Biscuits (broken)
- 100g Unsalted Butter
- 300g Dark Chocolate ((or milk choc, or a mix of the two))
- 125g Golden Syrup
- 100g Glace Cherries (diced)
- 300g Milk Chocolate
Directions
| 1. | Place the raisins in a small bowl. Warm the rum in a sauce pan or the microwave, then pour over the raisins and leave to soak for 10-15 minutes until the have plumped up |
| 2. | Meanwhile, place the digestive biscuits in a freezer bag, and bash gently with a rolling pin until the biscuits are broken into small pieces but not dust |
| 3. | Tip the broken biscuit into a mixing bowl with the chopped pecans and cherries |
| 4. | In a clean pan melt the butter, dark chocolate, and golden syrup |
| 5. | Pour the mixture over the biscuit and nuts, then add in the drained raisins. Mix everything together |
| 6. | Press the mixture into a 9"/23cm tin and smooth the top with the back of a spoon |
| 7. | Melt the milk chocolate over a double boiler then pour over the biscuit base and refridgerate for 1-2 hours until set. |
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