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Tiffin


lamsbread
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Tiffin

Ingredients

7 oz (200 grm) soft margerine/butter

4 large tbsp golden syrup

1 heaped tbsp cocoa powder

1 packet of rich tea biscuits/digestives

1 small handful of raisins

10 glace cherries chopped to the size of raisins

a sprinkle of chopped nuts

7/9 oz (200/250 grm) chocolate

1/8 oz (3.5 grm) finest powdered bud

Method

1. Break biscuits into crumbs & small pieces with a rolling pin

2. Put into a bowl with chopped cherry pieces & raisins

3. In a pan, melt margerine/butter, syrup, cocoa & powdered bud, slowly stirring until all melted & combined

4. pour over the dry ingredients & mix well

5. press into a foil lined baking tray

6. sprinkle chopped nuts over the pressed down bisuit mix

7. melt chocolate in a bowl over a pan of hot watrer & pour over

8. leave overnight in the fridge & cut into pieces

9. best kept & served from the fridge or wrap individual pieces in cling wrap and keep in a air tight tub in the freezer

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