For others, the countdown to Christmas begins with the launch of the festive sarnies – and that’s how this recipe came about. There’s a Pret a stone’s throw from the office so, one lunchtime, a few of us headed over to try out their Christmas menu; their festive baguette and brie, pistachio and cranberry baguette proved popular amongst us. But, I digress. One of my friends is rather fond of Pret’s Christmas Tiffin Bar: a slab of chocolate-y, gingerbread-y goodness topped with white chocolate, cranberries and pistachios. I made a few tweaks to my standard fridge cake recipe, and this festive tiffin was born. Enjoy!
Ingredients:
- 300g dark chocolate
- 125g margarine or butter
- 3 tablespoons golden syrup
- 1½ teaspoons ground allspice
- 200g ginger biscuits, crushed
- 50g dried cranberries
- 50g sultanas
- 100g white chocolate
- Gold stars, dried cranberries and/or pistachios (to decorate)
Method:
- Line an 8” (20cm) cake tin with foil.
- Put the ginger biscuits in a food bag (or large bowl) and crush with a rolling pin. Set aside.
- Gently melt the dark chocolate, margarine and golden syrup together in a large bowl over a pan of boiling water.
- Once melted, stir in the ground allspice.
- Tip the crushed ginger biscuits, dried cranberries and sultanas into the chocolate-y mixture.
- Pour the mixture into the lined cake tin. Smooth the surface with the back of a spoon.
- Leave in the fridge for 1-2 hours to set.
- Melt the white chocolate – a few thirty-second blasts in the microwave, with a stir after each does the trick. Pour this over the top, sprinkle with gold stars, dried cranberries and/or pistachios and return to the fridge for another hour or so to set.
- Cut into slices; serve chilled.