This recipe is for all our guests who loved my Tiffin but especially for Andrew who has requested this recipe.
150ml whisky or orange juice
200g digestive biscuits
200g dark chocolate
100g milk chocolate
120g butter at room temperature
1 tbsp maple syrup
1 egg yolk
50g mixed peel
100g flaked almonds
Line a 20cm square baking tin with baking paper.
Put the Cranberries and Sultanas into a small pan along with the juice or alcohol and heat very gently until the fruit has absorbed most of the liquid and become plump then let it cool. Break the biscuits into small pieces.
Break the chocolate into pieces and either melt gently in a microwave or over a bain marie. Stir the chocolate until it has fully melted then let cool.
Put the butter in a large bowl with the syrup and beat until fluffy then add the egg yolk and mix in well.
Beat the chocolate into the butter mixture, then tip in the rest of the ingredients and stir until they’re all coated with chocolate.
Flatten your mixture into your baking tin with a wooden spoon and refrigerate for a few hours until it has set solid. It is then ready to cut into squares.
Store in the fridge in an airtight container.