Festive Food - Cranberry And Ginger Tiffin

Although I've been a bit quiet with the Foodie Friday posts this year I thought I'd make it up to you this Christmas with a special recipe post. I love sweet things all year round but especially at Christmas and ever since I was tiny me and my mum have always made our own sweets and treats for the festive season, and whilst my Cranberry And Ginger Tiffin is a fairly new addition, for me it really sums up Christmas in just one mouthful.

This fabulous combination of creamy white chocolate, crunchy biscuit, nuts and dried fruit is fabulous at this time of year with a cup of coffee, or a mug of hot chocolate, and it will also make a great quick and easy home made gift

Cranberry And Ginger Tiffin

200g Ginger Biscuits

60g Dried Cranberries

60g Crystallised Ginger 

50g Pecan Nuts

125g Butter

2 Tbsp Golden Syrup

700g White Chocolate

To Decorate 

Extra Crystallised Ginger 

Edible Glitter, Sugar Stars, Sprinkles Or Whatever You Like 

1. Add you cranberries to a large mixing bow

2.  Using a rolling pin crush your ginger biscuits, you want some crumbs and some chunky bits. I'm using gluten free stem ginger cookies here for a bit of extra bite but you can use ginger snaps, ginger nuts or what ever you like. You could also use my Gluten Free Gingerbread Cookie recipe which can find here. 

3.Then roughly chop your pecan nuts and then add them to bowl,

and then finely chop the crystallised ginger and add that to the bowl and give it a stir

4. Chop 500g of the white chocolate and add it to another mixing bowl with the butter and syrup. Then melt it either over a pan of boiling water or in the microwave, till the butter, the syrup, and the chocolate are smooth and combined.

5. Then add the melted chocolate mixture to your dry ingredients and give it a good stir, the mixture might be a bit dry but don't worry about it.

6. Next grease and line a square brownie tin, or do what I do and use a silicone pan, and pour your mixture in, spread it out and smooth it down the best you can x 

7. Now to hold it all together you need to put the remaining 200g of white chocolate into another mixing bowl and by using a bain marie, or the microwave heat it slowly until it's all melted.

8. Pour your melted chocolate over the top of your tiffin, and spread it out till it's even and the top is completely covered. While the chocolate is still soft top your tiffin with some more finely chopped ginger, and whatever sprinkles and decorations you like. Ever the queen of subtle here I used edible glitter, and gold sugar stars, and sugar gingerbread men but you can use whatever you like. Then put it in a cool place or the fridge if you have room for a few hours until it set hard.

9. Then tip it out and using a sharp knife chop it into squares (You might find it easier to turn it upside down to cut it)

and either package it into cellophane bags for gifts, or put into a tin lined with greaseproof paper, and enjoy!

Unfortunately because of  my stupid teeth and the chewiness and the nuts I don't know how much of this I'm going to be able to eat but I can assure you that it's absolutely gorgeous. White chocolate can be a little bit sickly but in this case the tartness of the cranberries and the heat of the ginger seem to temper it down a bit. If you're still not a white chocolate fan though you could easily make this with either a milk or a dark chocolate or from a combination of the two. This mix of fruit, nuts and flavours are perfect for Christmas but again you could switch it up a bit depending on what you have in or what you like. Please let me know if you give this a try x I'd love to hear how you get one x Thanks for reading and happy eating xx