Cadbury Fruit and Nut Tiffin

Right, it’s been a few weeks since we had a tiffin recipe, so I thought now would be a good time to share another of my tiffin selection box: Cadbury’s Fruit and Nut tiffin! I made this one with my dad in mind, who loves Cadbury Fruit and Nut. Obviously you don’t have to use Cadbury’s chocolate if you don’t want to, but if you don’t then you won’t get that authentic Cadbury’s Fruit and Nut taste! 

I thought I should mention that I’m not actually being sponsored by Cadbury for this post – I’m just a big fan of their chocolate. Of course, if anyone from Cadbury is reading this and would like to send me some free chocolate, I’d be cool with that!

Prep time: 5-10 minutes
Chill time: 1 hour
Makes 20 pieces

Ingredients :
400g Cadbury's Dairy Milk
90g butter
3tbsp golden syrup
150g digestive biscuits
100g whole almonds
50g dried fruit

1. Start by lining a square brownie tin (20x20cm) with clingfilm or greaseproof paper.
2. Break the chocolate into chunks, then pop 200g into a large microwavable bowl. Add the butter and golden syrup, and microwave on a medium heat in 20 second blasts, stirring between each blast, until the ingredients have melted together to form warm, gooey, chocolately loveliness. Pop this to one side to cool slightly.
3. Put your biscuits into a food processor and wizz until they are mostly crumbs (a few small biscuity lumps is fine!!)
4. Add the biscuit crumbs, almonds and dried fruit to the melted chocolate mixture, and stir until everything is coated.
5. Tip the mixture into the prepared tin and flatten down with the back of a spoon. Pop this in the fridge to chill for 5 minutes, and then move on to the topping.
6. Melt the remaining chocolate, and then carefully pour over the tiffin. Use the back of a clean spoon to spread this evenly over the tiffin, then return the tin to the fridge to set for at least 1 hour.
7. Once set, turn the tiffin out of the pan onto a chopping board and cut into 20 squares.
8. Pop one in your mouth and marvel at how something so tasty can be made so simply!

Creme Egg Ice Cream

Happy Easter!

With Ice Cream Sunday this month falling on Easter Sunday, I felt that I should draw my inspiration for this month's ice cream flavour from the true meaning on the season: chocolate eggs! :-P

This ice cream tastes far too good, especially when you consider how easy it is to make. No machine, no raw egg; just 4 ingredients to make the creamiest ice cream I've made yet!

Ingredients:
4 cadbury creme eggs 
150g dark chocolate
150ml sweetened condensed milk
500ml double cream


Prep time: 15 minutes
Cook time: 4-5 hours
Serves: 6 - 8

1. Pop your Creme Eggs in the freezer. It will make them easier to handle later on!
2. Break the chocolate into chunks and pop this into a large microwavable bowl with the condensed milk. Microwave for 30 seconds - 1 minute, then stir until the chocolate has melted and the ingredients come together to form a fudgey sauce. Pop this to one side.
3. Take your creme eggs from the freezer, unwrap them, and chop them into chunks. Put this to one side.
4. Whip you cream to stiff peaks. Mix half of the cream into the chocolate fudge until well combined, then stir in 3/4 of the creme egg pieces.
5. Fold the remaining creme into the chocolate mixture very gently so as not to loose too much of the air - until the mixture combines to form a rich chocolaty mousse. Pour this into a freezer tub, level with the back of a spoon, then sprinkle the remaining creme egg pieces over the top. Place the lid on this and then freeze for 4-5 hours before serving.
6. Marvel at the deliciousness of you creation, and debate with yourself on whether or not you should share.

Happy Thoughts
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