Now I know that dark chocolate, jellybeans and tiffin are not three things that you often hear of together but just before Crimbo I went all renegade in the kitchen a la Heston and totally re-jigged the malteasers and cherry tiffin recipe from my Horlicks Recipe book. The result? A very strange but incredibly moreish tiffin that has a lot of textures going on and probably shouldn’t work – but does…
100 g unsalted butter
4 tablespoons golden syrup
2 tablespoons Horlicks Origional
200g pack of malted milk biscuits
Small bag of Jelly Beans
200g dark chocolate (or use milk / white if you prefer)
Square tin, approx. 18cm x 18cm, lined with foil or baking paper
Melt the butter and syrup in a saucepan. When melted stir in the Horlicks – but do not let the mixture boil.
Put the malted milk biccies in a plastic bag and unleash your inner rage on them with a rolling pin, breaking them into small pieces not crumbs.
Take the saucepan off the heat and stir in the bashed biscuits and jelly beans, mixing well.
Tip the mixed up mixture into the lined tin, pressing down and smoothing out with a spatula, and leave to cool completely.
When the tiffin in the tin is completely cool, melt the dark chocolate in a heatproof bowl over a pan of boiling water.
When melted pour over the tiffin in the tin, tilting the tin from side to side to ensure the top is totally covered in the chocolately goodness.
Allow to set. then remove from the tin, peel off the foil / baking paper and cut into bite sized chunks.
Last, but not least, enjoy! Really yummy with a cup of coffee.