Ads

Collapse

Announcement

Collapse
No announcement yet.

Tiffin Cake Recipe

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Tiffin Cake Recipe

    Following on from the other thread about Tiffin Cake I got the recipe from my client who makes it for us girls at the salon.

    8oz digestives
    4oz margarine
    2oz sugar
    1 dessert spoon cocoa
    1 egg
    2oz sultanas
    cherries and walnuts (or any others) to taste chopped

    Crumble biscuits, add sultanas and cocoa, melt margarine and sugar. Cool. Beat in egg, Pour over all other ingredients and mix. Put into greased tin and level off. Refridgerate 2 - 3 hours. Fruit can be soaked in sherry, rum etc overnight if wished before making!!

  • #2
    I knew this new section was going to make me hungry!! Just off to note that one down. Yummy
    Cynthia
    http://iforjonesdesigns.website.orange.co.uk

    Comment


    • #3
      Ooh i am going to make tiffen squares for people for christmas. My sister is a sultana fobe so im going to find a brownie recipe for her too!
      Handmade Embroideries and Tapestries - Greentree Crafts on Facebook Etsy Shop Instagram

      Comment


      • #4
        Love the idea of fruit soaked in alcohol. Gonna try that one.
        Carol
        God helps them that help themselves.

        Comment


        • #5
          not keen on the raw egg part!
          The tiffin i make is a very similar recipe to that but with no egg.
          www.belovedly.co.uk
          www.mybelovedlylife.blogspot.com
          www.belovedly.folksy.com

          Belovedly facebook group

          Comment


          • #6
            I've got everyone at work hooked on tiffin. My recipe a bit different.
            200g digestive biscuits - I put in 250g last time to make it crunchier.
            100g butter
            3 tbsp syrup
            2 tbsp cocoa
            50g raisens

            Melt butter and syrup in pan. Add cocoa and raisens. Stir in crushed biscuits (leave a few good size crunchy bits). Add a few chopped or mini marshmellows if you want. Line flat tin with baking sheet or tinfoil (whatever is handy). Press down the mixture into the tin. Leave to set in fridge. Top with melted white or dark chocolate. Both are very good.

            I like the idea of alcohol as well. The marshmellows make it chewy. I've made four lots in the past two weeks for work. First lot went in 20 mins.
            I come back here from time to time
            I shelter here some days.

            JUNO GLASS
            (Album)
            by Pauline

            Comment


            • #7
              Tiffin Cake
              A chocolate cake with a difference, moist and sumptuous, why not try out your own version of the tiffin cake on your friends and family. Try adding alternative chopped dried fruit or a drop of liqueur to make your tiffin different and special!!


              Ingredients
              125g / 4oz butter, plus extra to grease
              50g / 2oz raisins
              75g / 3oz pitted dates, chopped
              4 tablespoons brandy
              200g / 7oz good quality plain chocolate, broken in pieces
              3 tablespoons golden syrup
              250g / 9oz digestive biscuits, roughly crushed
              Grated zest of ½ large orange
              Topping:
              150g / 5oz good quality plain chocolate, broken in pieces
              25g / 1oz butter

              Method
              • Lightly grease and base line a 20cm / 8 inch round shallow cake tin, about 4cm / 1 ½ inch deep
              • Put the raisins and dates into a bowl. Pour on the brandy and leave to soak for 30 minutes.
              • Melt the chocolate with the butter and golden syrup in a heavy based pan over a gentle heat. Remove from the heat.
              • Add the crushed biscuits, orange zest, raisins and dates, together with any remaining brandy.
              • Mix well, pour into the prepared tin and spread evenly. Allow to cool, then chill for 1 hour.
              • For the topping, melt the chocolate with the butter in a heatproof bowl set over a pan of simmering water. Stir until smooth, allow to cool, then pour over the biscuit layer.
              • Chill in the fridge overnight. Cut into wedges to serve.

              Comment

              Working...
              X