Recipe of the week: Chocolate Orange and Ginger Nut Tiffin

Easy to make. Hard to resist. This chocolate treat is a foolproof resolution breaker and destroyer of diets. You could pretend that the real orange zest makes it healthy but all it does is make it even more irresistible. This is perfect with coffee and a lazy morning with the paper, ignoring the lashing rain and winter gloom.

I’m using a 20cm square dish to make this but use whatever size you have. Adjust the chocolate mix to your taste. I use roughly two-thirds milk chocolate to one-third dark high cocoa content.

Ingredients:

400g chocolate (mix of milk and high cocoa content to taste)

150g butter

2 tbsp Golden Syrup (and 1 tsp extra for the topping)

150g raisins

3 oranges (zested)

100g plain digestives

200g ginger nut biscuits

Method

    • Start by melting 250g of chocolate along with 100g of butter and 2 tablespoons of golden syrup. Have a pan of water on the hob and place a glass dish over this with the chocolate, butter and syrup inside and slowly melt them all together.
    • Using a rolling pin or kitchen mallet crush your biscuits into bits. Reduce the mess of crumby debris by putting the whole biscuits inside a plastic sandwich bag, secure the end and then bash away until you’re satisfied.
    • Zest two of the oranges by using the fine side of a grater.
    • Once the chocolate, butter and syrup has melted, mix it together with the broken biscuits, the zest of two oranges and the raisins. Make sure the chocolate has coated everything and then pour into the dish lined with baking parchment, spreading the mixture out evenly.
    • Time for the topping. Get the pan of water going again and in a glass dish melt the remaining 150g of chocolate, 50g of butter and one teaspoon of golden syrup.
    • Zest the remaining orange
    • Mix the orange zest into the melted chocolate, butter and syrup and then pour over the biscuity mixture in the dish. Use a knife to smooth the topping as evenly as you can and thenplace in the fridge for at least an hour.
    • Take out the tiffin when you think it’s had enough time in the fridge and cut into pieces. You could make twelve generous slabs or chop it into bite size bits. Or you could just start at one corner and nibble your way to the end.

    For more recipes listen to ‘Erewash & Beyond’ on Erewash Sound, 1pm Saturdays. 96.8 FM.  www.erewashsound.com/beyond. Next week we might make something healthy. Feel free to share your recipes or let us know how you get on with the tiffin using the comment box below, Twitter (@ErewashBeyond) or the email (tris.walker@erewashsound.com).

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    About Erewash and Beyond

    Every Saturday 1pm-2pm - News, current events, cookery, culture and more from the Erewash Sound news team.
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