… a little nibble of tray-bake, fridge cake, or tiffin even, as some may call it. And being dead easy and quick it’s ideal for keeping ideal hands busy whilst the bread is in the oven. Often made with digestive biscuits, marshmallows and raisins, or even just a simple rice crispies and mars bars (which of course should never be served anything other than battered and deep fried), let me bring you something a little more exotic.
Here’s what you need:
dark chocolate, 250g, broken into pieces; milk chocolate, ditto; 250ml double cream; 1 tbsp. golden syrup; 2 tbsp. orange juice (or alternatively either Amaretto or Cointreau for the adult version); 250 rich tea biscuits, roughly chopped; 150g Turkish delight, roughly chopped; 150g halva, roughly chopped; 100g dried cranberries; 100g pistachios; icing sugar for dusting.
Now given the easily predictable turning up of Urchins’ noses to anything with dried fruit in in it, I opted for the adult version, Amaretto adding a rich aroma and a delicate flavour. The process is very simple:
Line a 20cm brownie tin with baking paper.
Place the chocolate and cream in a saucepan with the golden syrup and cook, stirring, until melted and smooth. Add the juice of choice, remove from the heat and leave to cool for 5 minutes or so.
In a large bowl combine the biscuits, Turkish delight, halva, cranberries and pistachios. Pour over the chocolate mixture and stir well.
Press the mix into the prepared tin and place in the fridge for around 4-6 hours until set. To serve, dust with icing sugar and cut into squares with a sharp knife.
So, tasting notes to follow, as we’re in the fridge setting at the moment. Ergo the picture comes straight from the book. It’s one from Sesame & Spice, Anne Shooter’s collection from London’s East End to the Middle East. Plenty more gems in there to get the taste buds going.