Food_Heaven_-_November_2019

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WE LOVE... DESSERT BURRITOS pg70 //CHURROS pg73 //BLUEBERRY CHEESECAKE SLICES pg75

Enjoy

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SERVES 8-10

For the tiffin

250g (9oz) dark chocolate

150g (5½oz) butter

150g (5½oz) soft brown sugar

300g (10½oz) digestive biscuits,

crushed

150g (5½oz) dried fruit (we used

mainly cranberries)

1 tsp mixed spice

2 tbsp brandy or rum (optional)

For the topping

250g (9oz) white chocolate, melted,

cooled slightly

edible sprinkles or glitter, to decorate

1 Grease and line a deep 20cm (8in)

square loose - bot tomed cake tin.

2 Place the dark chocolate, butter and

sugar in a saucepan. Place the pan on

the heat and allow the mixture to melt

gently, stirring a little. Remove from the

heat and add the brandy or rum, if using.

3 Stir in the crushed biscuits, mixed

spice and dried fruit. Stir until all the

ingredients are well combined.

4 Spoon the mixture into the cake tin,

then press down using the back of a

metal spoon so that it is evenly spread

and compacted. Place the tin in the

fridge until set.

5 To make the topping, melt the white

chocolate, then pour it over the chilled

tif fin. Spread it evenly and, either

decorate now, or allow the chocolate to

cool in the fridge and decorate later. Cut

into squares or triangles. The tiffin will

keep for 1 week in a tin.

WWW.FOODHEAVENMAG.COM OCTOBER EDNLQJKHDYHQ 69

BAKING^ TIP

MAKE IT YOURS

PERSONALISE BY VARYING

THE FRUIT, ALCOHOL

OR BISCUIT T YPE

NOVEMBER EDNLQJKHDYHQ 69