Soak 50g of seedless raisins in 2 tbsps of brandy or OJ for 30-60mins.
Line the base and sides of 15-20cm square shallow baking tine with edible rice paper (or grease tin well).
Break into pieces 175g plain chocolate and melt over pan filled with boiling water (bain marie) w. 125g unsalted butter and a pinch of salt. Turn off heat as soon as chocolate has melted.
Stir in raisins, 125g chopped candied peel, 150g digestive or shortbread biscuits, crushed and 75g hazelnuts, toasted and roughly chopped.
Turn the mixture into the prepared tin and press down evenly. Chill in the fridge for several hours or overnight until firm.
Break or cut into squares and store in an airtight container.
Fruit, nuts and biscuits can all be substituted with any other cakey ingredients you have to hand.
Line the base and sides of 15-20cm square shallow baking tine with edible rice paper (or grease tin well).
Break into pieces 175g plain chocolate and melt over pan filled with boiling water (bain marie) w. 125g unsalted butter and a pinch of salt. Turn off heat as soon as chocolate has melted.
Stir in raisins, 125g chopped candied peel, 150g digestive or shortbread biscuits, crushed and 75g hazelnuts, toasted and roughly chopped.
Turn the mixture into the prepared tin and press down evenly. Chill in the fridge for several hours or overnight until firm.
Break or cut into squares and store in an airtight container.
Fruit, nuts and biscuits can all be substituted with any other cakey ingredients you have to hand.
I don't know why this is called tiffin. Tiffin, a word originating in the days of the British Raj, is a light meal or snack, often eaten at lunchtime (a packed lunch, if you will). Mum always used to make this at Christmas; it's great because you can use whatever you have in your cupboard, it doesn't take any cooking and keeps for as long as you refrain from eating it!
The reason I'm including this today, is simply that I found it in an e-mail when I was clearing out my Hotmail account.
