White Chocolate Tiffin

Whenever I'm out and about during half term, I always seem to visit Costa at least once and I am an absolute sucker for their chocolate tiffin! I love anything chocolatey anyway, but their tiffin doesn't help the cravings. So when I was looking through my new favourite cookbook, Jo Wheatley- A passion for baking, and found a recipe for chocolate tiffin, I knew I had to try it. And it didn't disappoint! It may not look as neat as the precisely cut picture in the book, but it was just as yummy! 

You'll Need:

125g Digestive Biscuits (Around 7)

30g Desiccated Coconut

30g Glace Cherries, washed and quartered

65g Unsalted Butter/Margarine

1.5 tbsp Golden Syrup

1 tbsp Malted Drink Powder- I used Ovaltine

1 tbsp Caster Sugar

250g White Chocolate (You may want to use 300g depending if you'd like lots of chocolate topping) 

Break the biscuits into halves and place in a freezer bag and using a rolling pin, crush them into smallish pieces, then tip them into a large bowl. Add the coconut and the cherries.

Put the butter, syrup, malted drink powder and sugar in a small saucepan. Place a low heat and stir constantly until the mixture is thoroughly combined. You will notice a distinct change in the mixture as it will thicken slightly and start to bubble. Pour this mixture over the biscuits and stir until evenly coated. 

Spoon the mixture into a greased and lined baking tin- I used a         . Press the mixture down firmly into an even layer and leave to cool completely. 

Break the chocolate into even sized pieces and melt in a bowl over a pan of simmering water. Stir to get a smooth consistency and pour over the biscuit base. Leave to set completely

Cut the tiffin into squares (I made 9) using a knife that has been run under hot water as this will make it easier to slice through.

 Happy Baking! 

x

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Valentine's Cupcakes

I love it when there's an excuse to bake something really yummy and this time it was cupcakes for a Valentine's Cake Sale we had at school. I may have mentioned it before that in June we have a Leaver's Ball for reaching the end of our time in secondary school, and the prom committee and I are trying different ways to raise money to go towards the cost. We held a cake sale and everyone made (or bought) cakes and biscuits to sell and we made £92! So we were very pleased and it is definitely something we will do again- especially as it's an excuse to get baking! 

The vanilla cupcakes are made from half the mixture used in my Christmas Cupcakes, a recipe from The Great British Bake Off: How to Turn Everyday Bakes into Showstoppers and the same method.

For the chocolate cupcakes, you'll need:

60g (2oz) Butter or Margarine, at room temperature

60g (2oz) Caster Sugar

1 Egg, lightly beaten

45g (1½ oz) Self-Raising Flour, sifted

15g Cocoa Powder, sifted

Preheat the oven to 180^oC/350^oF/Gas Mark 4 and put 17 cupcake cases or 12 muffin cases into two cupcake trays. 

Beat the butter/margarine and sugar together until light and fluffy. Gradually add the egg, a little at a item and beat thoroughly in-between additions. Fold in the cocoa powder and flour.

Spoon the mixture into the cases and bake for 15-20 minutes. They should be springy and firm to touch. Transfer to a wire wrack and leave to cool.

 For the icing:
140g (5oz) Butter/Margarine, at room temperature
280g (10oz) Icing Sugar, sifted

Beat the butter/margarine until smooth and light. Add the icing sugar a little at a time and beat until well combined. The longer you beat it, the fluffier it will be! Split the mixture in half and add half a tablespoon of cocoa powder to the chocolate icing and a few drops of pink food colouring to the other.
Pipe onto cupcakes and decorate with sprinkles!

 Happy Baking! 

x

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