I had good intentions for March. I had plans for a number of interesting posts. Some of them have made it as far as the “Draft” stage. Unfortunately though I just ran out of time. Birthdays (mine included), Mother’s Day, illness, work, more work, children, the dog and a lot of other things all conspired against me. Maybe April will be better, I won’t count my chickens though.
To make up for it, I am publishing the recipe that I have for what my mum called Chocolate Fudge when I was younger and what, it turns out, closely resembles a Scottish Tiffin recipe.
“Hold the phone! What’s Tiffin?” I hear you ask. Tiffin is an Indian and British term for a light meal eaten during the day. The word became popular in British India. In home baking, there are a number of Tiffin recipes, most using broken biscuits and chocolate as the main ingredients.
So, the ingredients list:
- 8 oz (225g) Digestive Biscuits
- 4 oz (113g) Unsalted Butter
- 3 oz (85g) Demerara / Light Brown Sugar
- 3 oz (85g) Sultanas
- 1 oz (28g) Cocoa Powder
- 1 egg
- 8 oz or 200g Milk Chocolate
You’ll also need some greaseproof paper and a shallow, 8 inch square baking tin.
- Crush the biscuits. Depending on your preference you can keep going until they are just crumbs or you can have some larger pieces. I prefer the former myself.
- Line the base of the baking tin with the greaseproof paper, this will allow you to get the finished Tiffin out without breaking it.
- Gently melt the butter in a sauce pan and add the sugar and cocoa to it. Don’t allow the mixture to boil or bubble too much but stir gently until the sugar has dissolved.
- Remove the saucepan from the heat and stir in the biscuits until they are coated and the butter has all been used up.
- Stir in the sultanas.
- Break the egg into the mixture and keep stirring until it gets sticky.
- Scrape the mixture into the baking tin and use a metal spoon to flatten it out and work it into the corners. The mixture should now be about 2cm thick and resonably level.
- Chill the baking tin for an hour to allow the butter to set.
- Gently melt the chocolate either over water or in a microwave. Pour it over the mixture in the tin and spread it out. You can shake the tin gently from side to side to level the chocolate out.
- Return the tin to the fridge to set the chocolate.
- Tip the Tiffin out, remove the greaseproof paper, cut and eat!
I’ll add some pictures next time I make it
Michael Poore is a Senior Consultant for Virtual Clarity, a small virtualisation / cloud consultancy based in London and San Francisco. Michael works on all aspects of datacenter virtualisation, automation, orchestration and management for various global companies. He started the vSpecialist blog in 2008 and convinced co-author Jeremy Bowman to join in over a beer a while later.