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!

Best Ever Granola

I know I shouldn't toot my own horn, but this might actually be the tastiest granola in the world. It is delicious, and oh so good for you. One of my new year's resolutions for 2013 was to eat breakfast every day, and this recipe makes that a very easy resolution to keep.

I was introduced to the idea (and the starting point for this recipe) by my friend Jen at Cake'n'Bake Club - you can find Jen's version of the recipe here. I used a different variety of nuts and dried fruit to Jen, and added extra honey, because that suited my preference. That's probably the best thing about this recipe, you can make it your own by subbing out the fruit and nuts listed below and replacing them with your favourite. This granola definitely tastes better than any shop bought granola I've tried, and it's healthier to boot!

Ingredients:
50g whole almonds
50g whole cashews
225g rolled oats, the chunkier the better!
25g sunflower seeds
25g pumpkin seeds
50ml sunflower oil
3 generous tablespoons of runny honey
40g dried cranberries


Prep time: 5-10 minutes
Cook time: 15 minutes
Makes around 6 portions

1. Start by preheating your oven to 170/gas mark 4, then line a flat baking sheet with baking parchment.
2. Tip the nuts into a food processor and whizz them a couple of times until they are in smaller chunks. Tip the nuts into a large bowl then add the oats and the seeds.
3. Stir in the oil and honey until everything has been coated and the mixture starts to come together, then tip the mixture out onto the lined baking sheet, spreading evenly with the back of your spoon.
4. Bake in the centre of the oven for 10 minutes, then gently remove the tray from the oven, tip the granola back into the mixing bowl, give it a good stir, then put it back on the tray and back in the oven for another 5 minutes - this should help the granola to be cooked evenly!
5. After the granola has been in the oven for the second time, take it out and pour it once more into the mixing bowl, stir through the dried cranberries, then leave the granola to cool, uncovered, in the bowl.
6. Once cool, transfer the granola to an airtight container, where it should keep for up to a week.

Happy Thoughts
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