Planning ahead… tiffin

It seems that no sooner are we home from one writing event – a retreat near Hay-on-Wye in Wales, than we’re planning for another; this time we’re going to Cornwall for a book festival, my three writing chums and me. Thinking ahead we’re already planning what we’re going to eat (what we’re going to read or write comes way down the agenda!) So far the requests that have come to me are for cake. Last time I made a very nice fruit cake (which needs a repeat apparently) and some rather disappointing flapjack… I love flapjack but I can never get the recipe quite right. Last time I made it I think I used the wrong oats. This time I’ve been asked for chocolate tiffin.

These days I really don’t enjoy many sweet things; I’ve never had a very sweet tooth, ut now it’s hardly sweet at all, except for a few very, very sweet things, Turkish delight and baklava for example. I do make sweet stuff for family and friends so I will have a go at chocolate tiffin. I say have a go because the last few attempts haven’t worked… for some reason the chocolate/butter mixture separated so it was really greasy and oily… all I can think is that I melted it too quickly or at a too high a temperature, or else I had the wrong recipe, or I have just lost my tiffin touch.

This is the recipe I use… I’ll compare it to others

Chocolate Tiffin

  • 250gdigestive biscuits
  • 150g milk chocolate
  • 150g  dark chocolate
  • 100g  unsalted butter
  • 150g  golden syrup
  • 100gr dried fruit (optional – you could add mini marsh mallows or nuts if you prefer!)
  1. Line a 20cm shallow, square-shaped tin with foil or grease proof paper. Leave extra cling film hanging over the sides.
  2. Bash the biscuits into pieces using a rolling pin,putting them in a plastic bag first
  3. Melt the chocolate, butter and golden syrup in a bowl over a pan of simmering water, stirring occasionally.
  4. Remove the bowl from the heat and stir in the broken biscuits and fruit/mini marshmallows or nuts
  5. Spoon the mixture into the tin and level and press down the surface
  6. Leave to cool, then put  in the fridge for 1-2 hours to set.
  7. Turn out, peel off the foil or grease proof paper. and cut  into squares

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