Christmas Tiffin

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Ingredients

For the tiffin

200 g g dried fruit dried fruit
75 g g dried cranberries dried cranberry
75 g g raisins raisin
200 g g Dried Figs Dried Fig
roughly chopped
200 g g glacé cherries glacé cherry
chopped in half
0.5 lemons lemon
zest only
0.5 oranges orange
zest only
100 ml ml brandy brandy
400 g g dark chocolate dark chocolate
175 g g butter butter
cubed
100 g g golden syrup golden syrup
150 g g honey honey
500 g g chocolate chocolate
broken into pieces
50 g g blanched hazelnuts blanched hazelnuts
chopped
50 g g walnuts walnut
chopped
50 g g pecan nuts pecan nut
chopped
100 g g christmas biscuit christmas biscuit
broken into pieces
100 g g mini marshmallows mini marshmallows
vegetable oil vegetable oil
for greasing

To decorate

200 g g white chocolate white chocolate
20 g g Flaked Almonds Flaked Almonds
15 g g pistachio pistachio
roughly chopped
20 g g dried cranberries dried cranberry
roughly chopped

Christmas tiffin cake

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2:00 h
(62)

Method

Billy and Jack's no-bake chocolate tiffin is full of brandy-soaked fruits, nuts and chewy marshmallow, in a clever nod to traditional festive flavours. If you've making it for a party, the boys recommend making it a day or two in advance and storing it in the fridge- and don't forget to allow enough time to soak the fruit.

  1. Prepare the fruit filling in advance. Combine all the dried fruits and glacé cherries with the lemon zest and brandy. Stir well and allow to soak for at least 4 - 6 hours (or overnight).
  2. Melt the dark chocolate in a bowl over a pan of simmering water. Grease inside the bundt tin lightly with oil and pour in the chocolate, swirling the tin or using a pastry brush to cover the inside in an even layer of chocolate.
  3. Tip the tin upside down to drain away an excess chocolate, then refrigerate for 1 hour or until set.
  4. For the filling, melt the butter, golden syrup, honey and milk chocolate in a saucepan over a very low heat, stirring continuously until melted.
  5. Mix in the soaked fruit, nuts and biscuits, then fold through the marshmallows. Spoon the filling mixture into the bundt tin and level the surface with a palette knife, then cool in the fridge for at least 4 hours until set.
  6. To decorate, carefully remove the tiffin from the tin. Melt the white chocolate in the microwave, cool slightly and pour over the top of the cake, allowing a few drops to run down. Top with the flaked almonds, pistachio nuts and dried cranberries.

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