Maltesers Tiffin

As I write this post, I'm having a tiffin party for one! For father’s day this year, I decided to make my dads a tiffin selection box each. Thing is, a selection box requires a selection, and so three different tiffins were made: malteser, Cadbury's fruit and nut, and (everyone’s favourite) white chocolate macadamia. I'm going to try to stagger the recipes so that I don't need to rename this blog "The Princess and the Tiffin", but here's the first of the three!

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

Ingredients :
400g milk chocolate
90g butter
3tbsp golden syrup
200g malted milk biscuits
100g Maltesers

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 and the maltesers 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. Taste one, and come up with a sneaky plan to hide them from everyone else :-)

Individual Malty Malteser Cheesecakes

I'd like to start by thanking Gu Puds for the inspiration (and ramekins) to make some individually portioned desserts. I love cheesecake, but the trouble is there are only two of us living in my house, so most of the time making a whole cheesecake is just too much. So, I decided to make use of some old Gu ramekins and make Alex and I each an individual cheesecake... yum!

On the day I made these, I couldn't decide whether I wanted cheesecake, or maltesers. So I decided to have both! This cheesecake is light, malty with a subtle chocolate flavour - in short, it taste just like a malteser cheesecake should! The recipe below is for two individual portions of malty malteser cheesecake.

Ingredients:
25g margarine
5 malted milk biscuits
37g packet maltesers
100ml double cream
50g cream cheese
drop of vanilla extract
10g icing sugar
1tbsp horlicks
1tbsp cocoa powder


Prep time: 15 minutes
Cook time: 0
Makes two individual cheesecakes

1. Melt the margarine in the microwave, then pop to one side to cool slightly.
2. Put the malted milk biscuits into the blender, and whizz until they resemble fine crumbs. Tip the crushed biscuits into the melted margarine and stir until evenly coated. Split the biscuit mixture evenly between the two ramekins, and press down with the back of a spoon. Pop in the fridge to set whilst you prepare the filling.
3. Tip the maltesers into a bowl and crush into rough chunks with the back of a spoon. Place to one side for the time being. 
4. Pour 50ml of the cream into a small bowl and whisk until thick and pillowy. Add the cream cheese, vanilla extract and icing sugar, and whisk until all combined to a thick and creamy mixture. Stir in the crushed maltesers, then spread half of the mixture over each biscuit base. Pop them back in the fridge to set whilst you prepare the topping.
5. Pour the remaining 50ml cream into a bowl with the horlicks and cocoa powder. Whisk until the cream is thick and pillowy, and the horlicks has dissolved. Spread half of the cream on top of each cheesecake and pop back in the fridge until ready to serve!

Happy Thoughts
x