Festival Recipe
Tiffin
Recipe by Premium Butcher Alternative Christmas Dinner
- ServesMakes 8 pieces
Ingredients
- 50g/2oz raising
- 75g/3oz dates, chopped
- 4 tbsp brandy
- 200g/7oz bar Bourneville chocolate
- 150g/5oz butter
- 3 tbsp golden syrup
- 250g/9oz digestive biscuits roughly crushed
- grated rind ½ large orange
For the Topping
- 150g/5oz dark chocolate, minimum
- 70% cocoa solids
Method
Grease and baseline a 20.5cm/8in round tin with a depth of 4cm/1 ½ in.
Put the raisins, dates and brandy in a bowl and leave to soak for 30 mins.
Melt the chocolate, 125g/4½oz butter and syrup in a pan over a gently heat.
Add the biscuits, orange rind, raisins, dates and any remaining brandy. Mix well, pour into tin, cool and chill for 1 hr.
Melt the chocolate for the topping in a pan with the remaining butter. Pour over the biscuit layer. Chill overnight. Cut into wedges and pack into boxes.
