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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Christmas Pudding Tiffin   
    Categories: Cakes, Christmas   
         Yield: 16 Servings   
       
     3 1/2 oz Dried fruit (such as   
              - chopped glace cherries,   
              - mixed peel, and sultanas)   
              - (100 g)   
         2 oz Whisky, brandy, or   
              - orange juice (50 ml)   
     5 1/2 oz Unsalted butter (150 g);   
              - plus extra to grease   
       1/2 ts Fine sea salt   
     1 3/4 oz Light brown soft sugar   
              - (50 g)   
         3 tb Golden syrup   
         3 tb Cocoa powder   
         7 oz Dark chocolate (200 g);   
              - roughly chopped   
         7 oz Ginger biscuits (200 g);   
              - roughly crushed   
         2    Oranges; zest only   
         7 oz Dark chocolate (200 g);   
              - broken into pieces   
     1 3/4 oz White chocolate (50 g);   
              - broken into pieces   
              Edible gold star sprinkles   
              - (optional)   
              Edible gold lustre   
              - (optional)   
       
     Preparation time: 2 hours   
     Cooking time: 10 minutes   
        
     Chocolate, ginger biscuits, whisky and Christmas cheer. This Christmas   
     pudding flavoured tiffin has got it all!   
        
     Put the dried fruit, whisky (or other liquid), butter, salt, sugar,   
     golden syrup, cocoa powder, and chopped chocolate into a saucepan   
     over a low to medium heat and stir until everything has melted   
     together. See Recipe Tip if the mixture starts to curdle.   
        
     Meanwhile, line a 20 cm (8") square loose-bottom baking tin with   
     baking paper and butter.   
        
     Stir the crushed biscuits and orange zest through the fruit and   
     chocolate mixture.   
        
     Tip the mixture into the baking tin and press down with the back of a   
     spoon so that it's even and smooth on top. Put in the fridge for 2   
     hours until set, or in the freezer for around 45 minutes.   
        
     For the decoration, melt the dark chocolate in a bowl. You can either   
     do this in the microwave--put the chocolate in a heatproof bowl,   
     microwave for 20 seconds, check it, stir and keep cooking and   
     checking every couple of seconds until it has melted. Alternatively   
     melt in a heatproof bowl placed over a pan of simmering water.   
        
     Pour the dark melted chocolate on top of the tiffin, spread out so   
     it's smooth and put in the fridge for 45 minutes to set, or in the   
     freezer for 10 minutes.   
        
     Once the chocolate has set, melt the white chocolate using the same   
     method as above. Put the melted white chocolate into a piping bag,   
     cut a little bit off the top of the bag and pipe Christmas tree   
     shapes (or any shapes you like) on top of the set dark chocolate. You   
     can finish them with sprinkle decorations on the trees, a star   
     sprinkle on top or even flick over some edible gold lustre.   
        
     Slice into 16 squares and serve.   
        
     Recipe by Liberty Mendez   
        
     Recipe FROM:   
        
       
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