Well it feels like the weekend because it’s in between Christmas and New Year and no-one here is at work this week. I am adding several pictures here for you to enjoy! These were taken on 28th December 2016 on Wotton Hill in Gloucestershire, looking south.
Hello everyone. I am sorry for the lack of content on here recently. I am working on a story from a recent ‘cycling’ trip in Mallorca. That should be published very soon. In the meantime, please go and have a look at my latest post on ‘up here for thinking (down there for running)’.
Thanks
This is a recipe for Tiffin – or chocolate fridge cake, I found the recipe on BBC Food website, and with todays announcement that BBC Food is going be axed, I thought I had better get it written down quickly!
This is an extremely easy recipe and it needs no baking, so could be a good one to make with children. I will keep it in mind for 2 or 3 years time when my grandson is old enough!
The ingredients are all highly fattening though and I’m afraid due to the biscuits, it is not gluten free either, however the recipe is very adaptable and some of the ingredients can be changed to suit taste.
250g/8oz digestive biscuits (or use half & half digestive/rich tea)
150g/5oz milk chocolate
150g/5oz dark chocolate
100g/3½oz unsalted butter
150g/5oz golden syrup
100g/3½oz dried apricots, chopped (optional)
75g/2½oz raisins (I usually use more raisins and no apricots)
I have made these with added Smarties – nice for bit of colour
Use cling film to line a 20cm (8in) shallow, square-shaped tin. Leave extra cling film hanging over the sides. Put a sheet of greaseproof over the clingfilm to stop the mixture getting stuck to it.
Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don’t go everywhere!)
Melt chocolate, butter and golden syrup in a large heatproof bowl set over a pan of simmering water. Stir occasionally.
Remove the bowl from the heat and stir in the broken biscuits, apricots (optional), raisins and pecans (optional).
Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher.
Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set.
Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy! (Cut into smaller pieces if this is for one-bite treats)
Recipe Tips
Marshmallows, Smarties, honeycomb and meringues all work well as alternative fillings – just chop them into small chunks and mix in with the melted chocolate mixture. In fact any kind of confectionery should work fine!
I tripled (I think) the recipe and made 120 squares for the 100th parkrun at Chipping Sodbury.
I doubled the recipe on the two occasions that I made them for the staffroom cake sale at son #3’s school. He is raising money for his World Challenge Expedition in 2017.
