My Granddad (affectionately known as "Beck-Beck") has always loved tiffin - a chocolately, biscuity tray bake. To me it has always been a comfort food reminding me of good times and safe places. So I decided to try a gluten free version of it to use up my half eaten packets of (now soft) biscuits.
Tiffin
200g dark chocolate
50g margarine
50g sugar
crushed GF biscuits
dried fruit
- Melt chocolate and butter in pan
- Stir in sugar
- Remove from heat and stir in crushed biscuits and dried fruit
- Set in fridge
I used Kinnerton chocolate - free from gluten, dairy, eggs and nuts. But any GF chocolate would do.
The amount of biscuits and fruit depends on personal taste (and how much biscuit you've got!) I just added the biscuits I had left.
Traditionally my mother and grandmother have always made this with raisins and glace cherries. I had neither of these so I added some tropical fruit mix.
You could also try adding marshmallow pieces and making a product similar to Rocky Road but I think I'd omit the sugar if I tried this.
Happy baking!
5 comments:
Hello Ju, I've just wandered over here from the Coeliac message board, like the look of your blog! Could we have some stories of your wild and outrageous student life? it might help me feel young again! Keep up the cooking,
Pigx
Wild and outrageous? Me?!
I've just finished exams so life has been quiet for a bit. But watch this space - if anything wild and outrageous happens you'll be the first to know!
Hello!
I made your tiffin and it was lovely!! So here, in return, is the recipe I was given for gluten-free chocolate cake. I used white chocolate and made two cakes at New Year, then put strawberry jam and butter icing between them, dusted the top with icing sugar, and took the resultant cake over to a friend's party. Her guests demolished it!!!
I sieve the rye flour when I'm measuring it, to filter out the bran.
100g/4oz chocolate
100g/4oz butter
2 egg whites
100g/4oz caster sugar
2 egg yolks
125g/5oz rye flour
½ tsp baking powder
1 Gently melt the chocolate and butter
2 Whip the egg whites until stiff. Continue beating while you add the sugar a spoonful at a time
3 Into the melted chocolate, mix the egg yolks, rye flour and baking powder
4 Using a metal spoon, stir in spoonfuls of the egg white. Be careful not to over mix
5 Pour the mix into a sandwich tin and bake in a pre-heated oven 200oC/Gas mark 6 for 15 to 20 minutes
Happy munching!!!!!!
Can I just clarify to anyone reading this that rye flour is not gluten free. Gluten is a protein found in wheat, rye and barley.
Therefore the recipe above is not suitable for coeliacs or those following a gluten free diet.
However I'm sure it would work by replacing the rye flour for gluten free flour and it looks like a nice recipe so I may just try that!
Ju,
Thanks for letting me know that. I'm sorry if I caused any confusion. When my friend said it was gluten-free I took it on face value. My lesson is learned!
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