The Easiest and The Hardest Bake

tiffin 002

As you can tell from the title, this post is all about the easiest and the hardest thing I’ve ever made.

The easiest, is this lovely chocolate tiffin ( how can you NOT want to make something with a name like tiffin! ). You don’t even have to switch the oven on for goodness sake and its the sort of recipe that you can do in a spare half an hour. Feel free to substitute whatever sort of nuts you fancy. I’m planning a peanut butter tiffin next, crammed with chopped Reece Pieces cups.

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Now we come to the hardest thing I’ve ever made and I am in fact still making ( although I can’t claim all the glory for this one as I did have some help from Mr Love ). I can happily say that I have a ‘bun in the oven’ wink, wink. This little bake will be ready around early September.

Apart from the perpetual utter tiredness and sporadic ‘cankles’, I’ve been feeling pretty well. I’m trying to eat a healthy diet and assuage my rampant cravings for roast chicken, although I am really missing the vino and stinky cheese. I think a stilton, pate and red wine party as soon as she pops out is on the cards.

Oh yes, its a girl! we found out at our last scan from a rather dour sonographer who was completely free of a sense of humour. I was kind of nervous, so naturally for me I was making stupid jokes, such as this – When he mentioned that I had ‘A comfortable pelvis’ I replied ” Well, I always was a good host!” – I swear not a chink of a smile from the dude as he pored over the monitor. You could hear the whistling of the tumbleweeds as they blew through the consulting room.

As for names, Mr L and I have got stuck calling her ‘Bob’ after watching an old episode of Blackadder that featured a boy ( who was clearly a girl ) of the same name. We’re struggling a bit with other names so it may well be permanent.

Anyway! back to tiffin – hang on…… Tiffin! That’s got to better than Bob, right?

Brazil Nut & Cherry Chocolate Tiffin ( adapted from here )

Base
200g milk chocolate
100g unsalted butter
2 tbsp golden syrup
100g digestive biscuits
80g brazil nuts, roughly chopped
100g glace cherries ( natural colour ), roughly chopped

Topping
100g white chocolate

 

Grease and line a 20cm square baking tin with baking paper.

Place the 200g of chocolate, butter and golden syrup in a heat-proof bowl and melt over a pan of simmering water. You can do this in the microwave on low power also. Once almost melted, remove from the heat and gently stir until any tiny bits chocolate have melted. Allow to cool a little.

Place the biscuits in a freezer bag, seal and crush with a rolling pin so that you have mainly crumbs with a few larger pieces of biscuit.

Mix the crushed mixture, chopped nuts and cherries into the melted chocolate and stir until everything is coated. Dollop and press into the prepared tin.

For the topping, melt the chocolate as before and drizzle over the biscuit base and refrigerate for 1-2 hours before cutting into wedges or squares.

Love Lemony x

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