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TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Christmas Pudding Tiffin
 Categories: Cakes, Christmas
      Yield: 16 Servings
 
  3 1/2 oz Dried fruit (such as
           - chopped glace cherries,
           - mixed peel, and sultanas)
           - (100 g)
      2 oz Whisky, brandy, or
           - orange juice (50 ml)
  5 1/2 oz Unsalted butter (150 g);
           - plus extra to grease
    1/2 ts Fine sea salt
  1 3/4 oz Light brown soft sugar
           - (50 g)
      3 tb Golden syrup
      3 tb Cocoa powder
      7 oz Dark chocolate (200 g);
           - roughly chopped
      7 oz Ginger biscuits (200 g);
           - roughly crushed
      2    Oranges; zest only
      7 oz Dark chocolate (200 g);
           - broken into pieces
  1 3/4 oz White chocolate (50 g);
           - broken into pieces
           Edible gold star sprinkles
           - (optional)
           Edible gold lustre
           - (optional)
 
  Preparation time: 2 hours
  Cooking time: 10 minutes
  
  Chocolate, ginger biscuits, whisky and Christmas cheer. This Christmas
  pudding flavoured tiffin has got it all!
  
  Put the dried fruit, whisky (or other liquid), butter, salt, sugar,
  golden syrup, cocoa powder, and chopped chocolate into a saucepan
  over a low to medium heat and stir until everything has melted
  together. See Recipe Tip if the mixture starts to curdle.
  
  Meanwhile, line a 20 cm (8") square loose-bottom baking tin with
  baking paper and butter.
  
  Stir the crushed biscuits and orange zest through the fruit and
  chocolate mixture.
  
  Tip the mixture into the baking tin and press down with the back of a
  spoon so that it's even and smooth on top. Put in the fridge for 2
  hours until set, or in the freezer for around 45 minutes.
  
  For the decoration, melt the dark chocolate in a bowl. You can either
  do this in the microwave--put the chocolate in a heatproof bowl,
  microwave for 20 seconds, check it, stir and keep cooking and
  checking every couple of seconds until it has melted. Alternatively
  melt in a heatproof bowl placed over a pan of simmering water.
  
  Pour the dark melted chocolate on top of the tiffin, spread out so
  it's smooth and put in the fridge for 45 minutes to set, or in the
  freezer for 10 minutes.
  
  Once the chocolate has set, melt the white chocolate using the same
  method as above. Put the melted white chocolate into a piping bag,
  cut a little bit off the top of the bag and pipe Christmas tree
  shapes (or any shapes you like) on top of the set dark chocolate. You
  can finish them with sprinkle decorations on the trees, a star
  sprinkle on top or even flick over some edible gold lustre.
  
  Slice into 16 squares and serve.
  
  Recipe by Liberty Mendez
  
  Recipe FROM:
  
 
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