Tiffin

Name: Tiffin
Ingredients: 4 tablespoons unsalted butter (plus extra for greasing the pan); 1/3 cup raisins; 2 tablespoons brandy; 4 squares bittersweet chocolate, broken into pieces; 4 squares milk chocolate, broken into pieces; 2 tablespoons corn syrup; 6 ounces graham crackers, coarsely broken; 1/2 cup slivered almonds (lightly toasted); 1/4 cup dried cherries, chopped; Topping; 3 1/2 squares bittersweet chocolate, broken into pieces; 2 tablespoons butter

12 ingredients

3 steps

Ingredients

4 tablespoons unsalted butter (plus extra for greasing the pan)
1/3 cup raisins
2 tablespoons brandy
4 squares bittersweet chocolate, broken into pieces
4 squares milk chocolate, broken into pieces
2 tablespoons corn syrup
6 ounces graham crackers, coarsely broken
1/2 cup slivered almonds (lightly toasted)
1/4 cup dried cherries, chopped
Topping
3 1/2 squares bittersweet chocolate, broken into pieces
2 tablespoons butter

Directions

1

Grease a 7-inch shallow square cake pan and line the base with parchment paper. Place the raisins and brandy in a bowl and let soak for about 30 minutes. Put the chocolate, butter and syrup in a pan and heat gently until melted.
2

Stir in graham crackers, almonds, cherries, raisins and brandy. Turn the mixture into the prepared pan and let cool. Cover and let chill in the refrigerator for 1 hour.
3

To make the topping: place the chocolate and butter in a small saucepan and set over a pan of gently simmering water until melted. Stir and pour over the cookie base. Let chill in the refrigerator for 8 hours or overnight. Cut into bars or squares to serve. For a decorative effect, use a fork to mark light wavy lines over the chocolate topping before leaving it to set in the refrigerator.