First up I’d like to draw your attention to a fundraising effort by Brooke over at brickiepedia, who is running a 10K to raise funds for the World Food Programme. As she quite rightly points out it is appalling that there are people in the world who still go hungry when some of us have so much. Please check out her post here, and if you agree and are able to support her then please do so. I’m sure she’d really appreciate it.
As for my post, well today I’m giving you another really easy recipe for a number of reasons. The first is that my long-suffering guinea pigs, ahem… sorry I mean friends, have had a few weeks of crazy things. New recipes mid-tweak that weren’t inedible by any stretch, but something about them wasn’t quite right yet. Slightly puzzled expressions and a few hesitant, “remind me, what is that supposed to be exactly?” comments, but I’m still hardly ever bringing home leftovers which is encouraging. I know I’m heading in the right direction at least! Anyway, I thought I should make something I knew they would just like because it’s definitely the finished article. Secondly, at least half my audience of testers are children and although they come with the benefit of directness, “I don’t like this mummy”, as they dump a licked or partially chewed morsel into their poor mother’s hand (usually their only spare one as they’re also holding a second child), it is nice to know something will meet with almost guaranteed approval instead of constantly running the gauntlet of toddler total honesty. Thirdly, I’ve been away again this week visiting my dad for his birthday. Another lovely break with C and another set of grandparents. Happy times indeed but it does mean I neglect the old blog a bit. So I wanted to ease back in with something that has almost universal appeal. Lastly, I like to think that someone might pop by this blog who doesn’t have to eat gluten-free but wants to make something for someone who does, adult or child, and so are looking for something that would suit most situations. Perhaps they are also not entirely confident in their cooking ability but they want to make rather than buy on this occasion. This recipe is for you. I guess if you know your audience doesn’t like chocolate, dried fruit, biscuit or coconut, you might want to give it a miss. Otherwise, get the bowls out because you’re making cake!
Chocolate tiffin squares
Prep time 15 minutes Cook time 4 hours (actually chilling time) Makes 20 servings
Lightly grease a 6″ by 9″ pan, or equivalent size brownie tin,and line the base with greaseproof paper leaving long ‘tails’ at either end to help lift out the finished cake
- 200g butter or dairy-free alternative (it will set a little softer with dairy-free spread)
- 150g dark chocolate
- 2 tbsp cocoa powder
- 2 tbsp golden syrup
- 150g gluten-free digestive biscuits crushed (I used TRUfree which aren’t labelled vegan but have no animal derived ingredients)
- 75g raisins
- 50g desiccated coconut
- 25g glacé cherries, chopped small
In a heatproof bowl over a small pan of simmering water melt together just 50g of the chocolate, along with the butter or dairy-free alternative, the cocoa powder and the golden syrup. Stir this occasionally to mix. While this is melting, put the digestives into a plastic food bag to stop them escaping, and bash into chunks with a rolling-pin. Remove the bowl from the heat and stir in the crushed biscuits, raisins, coconut and chopped glacé cherries. Squash this down into your prepared tin and level the top. In another heatproof bowl melt the remaining 100g of chocolate and, when completely liquid, pour over the top of the biscuit mixture in the tin. Level off and refrigerate for at least 4 hours, or overnight. You can set it quicker in the freezer, but the chocolate on top will lose its shine. To serve, remove the tiffin from the pan and cut into squares. This cake will be softer if using dairy-free spread as it is not as firm as butter even when chilled, so you could consider freezing for a short time to firm it up before cutting and serving.