If you have kids – and even if you don’t – Easter tends to be a time of unbridled chocolate eating, sugar rushes and sticky fingers. So you may as well go the whole hog and make this indulgent tiffin.
It’s a no-bake fridge cake. Smaller children will enjoy bashing biscuits, weighing ingredients and decorating what is a quick and easy treat. Older kids can, subject to parental approval and supervision, be let loose on the chopping and mixing.
If you don’t want to make it before Easter, this is a great way to use up any leftover chocolate afterwards. (Ha ha, as if.) And if your house is a child-free zone, rejoice! You can scoff the whole thing yourself.
I like my tiffin to have a bit of chew and heft but this is a template you can adapt. Swap the fruits and nuts to your personal favourites (of course the nuts can be omitted if you have an allergy), increase the amount of milk chocolate compared to dark or vice versa. Just try to keep the ratios of fruit and crunch to chocolate more or less the same.
NOTE TO REGULAR READERS:
I need to spend some time revamping classes for a possible re-opening of the cookery school later this year, so I’ll be posting here a little less often.
There will be new recipes, just fortnightly rather than weekly, and of course there’s a big back catalogue. Please type your key ingredient into the search box and see what comes up. I’ll also be posting some quick recipes direct to my Instagram feed. See you soon and have a good Easter.
150g good quality plain chocolate
150g good quality milk chocolate
1 heaped tbs golden syrup
75g pistachio nuts (or the nuts of your choice), roughly chopped
150g dried apricots, chopped (and/or glace cherries or preserved ginger)
200g digestive biscuits
80g chocolate mini eggs
Optional: edible sprinkles
Line a 20cm x 20cm brownie tin with baking paper – use a dab of butter at the corners to stick it down.
Break the dark and milk chocolate into in a heatproof bowl, add the butter and golden syrup and put the bowl over a pan of simmering water, being careful the bottom doesn’t touch the water. Melt it all together, stirring occasionally.
Put the dried fruit, nuts and Maltesers in a large bowl. Seal the biscuits in a bag and bash gently with a rolling pin until broken into a mix of bite-sized pieces and smaller crumbs. Add them to the mixing bowl.
Once the chocolate has melted, allow it to cool slightly then pour it over the dry ingredients and stir well to coat. Press into the lined brownie tin with a wooden spoon, pushing it into the corners, and level as best you can.
Scatter the mini eggs over the top, breaking a few in half if you like, and press them down gently so they adhere. Add the sprinkles, if using. Leave to set in the fridge for at least four hours before cutting into small squares.