My mother used to make this – it was my all time favourite as a child. Even now. She called it ‘Chocolate Stuff’. Enid Craxton – my mother’s contemporary, mother of Julian, my brother Simon’s childhood friend, and wife of our dear friend Robin – used to produce it every time I visited her for morning coffee. Long, elegant fingers, covered with a delicate layer of milk chocolate.
It’s different whatever way you make it. But this is the basic recipe:
Ingredients
110g (4 oz) butter
2 tablespoons sugar
2 tablespoons golden syrup
4 teaspoons cocoa
225g (8 oz) biscuits, crushed
1 handful of raisins/chopped cherries, apricots or dates
Chocolate – preferably cooking – up to 225g (8oz). The minimum you can get away with is half a 100g bar...
Preparation method
1. In a saucepan, melt the butter, sugar, syrup and cocoa. Add the biscuits and raisins when melted. Stir to combine.
2. Pour mixture into a swiss roll size tin and press down. Melt chocolate and pour over the mixture in the tin.
3. Pop the tin into the fridge – or freezer, if you are as impatient as I am - and leave for about 1 hour to set. To serve, cut into about 20 pieces.
Tip
Melt the chocolate by microwaving at 30 second intervals, with a teaspoon or so of butter and similar of hot water. Stir in between, till melted. But be careful not to scorch the chocolate! Otherwise, melt in a double boiler.
This recipe came from this website but do look at this tiffin site as well - fun!
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