{"id":8140,"date":"2014-03-14T10:37:37","date_gmt":"2014-03-14T10:37:37","guid":{"rendered":"http:\/\/www.thesojournseries.com\/bavaria\/?p=8140"},"modified":"2016-03-05T07:55:24","modified_gmt":"2016-03-05T07:55:24","slug":"expat-essentials-famous-tiffin","status":"publish","type":"post","link":"https:\/\/www.thesojournseries.com\/bavaria\/expat-essentials-famous-tiffin\/","title":{"rendered":"Expat Essentials – Famous Tiffin"},"content":{"rendered":"

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Okay, okay, this one might not strictly be an Expat absolute\u00a0Essential<\/em>, but if you are English, and miss the convenience of the great food halls of a well-known high street branch or three, I think you might agree that this one (at a push) deserves that Expat Essential title? \u00a0I know I miss the silver tubs of sweet treats like this that proved so handy (if not slightly dangerous!) to have about… If you are still not sure you agree on it being an “Essential” then I will be back in a couple of weeks with something actually really ever so essentially essential – promise!<\/p>\n

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Anyway, this Rocky Road\/Tiffin\/Refrigerator Cake, whatever you want to call it, is great for a few reasons. Do you have lots of dried fruit, bits of chocolate, half eaten packets of biscuits that need using up? Make this… \u00a0 Need something that you can hide healthy stuff in but is still sinfully wicked? Make this… \u00a0 \u00a0Need something slightly comforting after a tough morning tackling the detritus that is your Bavarian garden after Winter? Make this! \u00a0 Even better, put it in a vaguely similar shaped plastic tub, and you can pretend that it’s the real thing…<\/p>\n

Ingredients<\/strong>
\n125g Unsalted Butter;
\n300g Chocolate (plain, milk or both!) broken into chunks;
\n3tbsp Golden Syrup (or Zuckerr\u00fcbensirup if you are in DE);
\n175g Digestive biscuits broken into chunks (most biscuits work well Expats – fear not!);
\n75g Mini Marshmallows;
\n30g Dried Pineapple;
\n30g Dried Cherries;
\n30g Chopped Brazil Nuts.<\/em><\/p>\n

In a pan over a medium-low heat, melt together the butter, chocolate, and golden syrup. In a bowl, place the broken biscuits, marshmallows and other ingredients. Pour over the melted chocolate and give it a good stir. Pour it into a lined tin and leave in the fridge until set. Cut into slices and keep in the refrigerated until you need it – although that won’t be for very long , I guarantee it!<\/p>\n

“Famous” tiffin made by me, photography by me, tea by Twinings, beautiful cups by the very talented Katherine Pollen<\/a>… \u00a0And if the “Easter Hare” happens to be reading this (for it is a Hare here, not a Bunny), I am all for another cup or tea-pot more of this stuff, don’t feel like you need to leave chocolate – much obliged!<\/p>\n

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