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Every year, usually before New Years Day, make a tiffin out of all the Christmas leftover chocolate and biscuits. Often known as refrigerator cake, tiffin is essentially biscuit and chocolate.

What I do is find all the leftover selection biscuits (the dark ones no one likes) and any other biscuits laying around, and crush them all with a rolling pin (there’s no rules but I like mine quite fine).

Then gather all the left over chocolate, even the chocolate coins and Christmas tree decs, the Celebrations no one wants (Milky Way). It does need a healthy dose of dark chocolate so it’s not too sweet. Add a bit of butter and golden syrup so it’s not too hard when chilled, and melt the lot in a bowl over a pan of hot water.

Mix together. Add raisins (to make it feel healthy) or nuts (I wouldn’t. In my opinion nuts ruin a cake or chocolate) or anything else you have leftover. There are no rules about quantities but you at least want the chocolate mixture to completely coat the crushed biscuits. Press firmly into a lined dish and stick in the fridge for a couple of hours. Make sure you keep it in the fridge if you don’t polish is off in one sitting.

There really are no hard and fast rules. It’s just biscuits, butter, sugar and chocolate; it’s pretty much going to taste good whatever! With this batch I used a box of leftover mint chocolate creams. I also added a layer of chocolate on the top. The result is delicious.

Somehow eating all that leftover food in compressed cake form doesn’t seem as bad as eating the chocolates and biscuits individually…

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