I’ll admit that I am a big baking fan – that MAY or MAY NOT mean big around the waist due to baked goods, but anyway. I loved watching The Great British Bake Off (both series) and I was really fond of last year’s winner, Jo Wheatley a mum of three from Essex. Jo blogs at Jo’s Blue AGA and her first book, A Passion for Baking, was released last month. I recently bought Jo’s book, which involved a special trip to Sainsbury’s as they have the exclusive rights to the book, but the special trip was well worth it as A Passion for Baking is a clear and colourful book packed full of delicious sweet and savoury baked goods.
The first thing I made from the book was the chocolate birthday cake as Jo was running a competition on her blog to see who could make the cake and decorate it the best. It tasted delicious, although it looked like a dog’s dinner so needless to say I didn’t win!
I had more success with a less – ambitious – recipe which was, nonetheless delicious: The White Chocolate Tiffin.
Looks delicious, right? The recipe, reproduced from A Passion for Baking is as follows:
White Chocolate Tiffin
250g digestive biscuits
60g shredded, dried or desiccated coconut
60g glace cherries, washed, dried and halved
125g unsalted butter
2tbsp golden syrup
2tbsp malted drink powder (such as Horlicks or Ovaltine)
1tbsp caster sugar
500g white chocolate
You will need:
30 x 23cm baking tin with a depth of about 4cm. Lightly greased and with a sheet of baking parchment
1. Tip the digestive biscuits into a freezer bag and, using a rolling pin, crush them into smallish, random-sized pieces and tip into a bowl. Add the coconut and cherries.
2. Tip the butter, golden syrup, malted drink powder and sugar into a small saucepan. Place over a low
heat and stir constantly until the butter has melted and the mixture is thoroughly combined. Pour into the bowl over the crushed biscuits and stir until evenly coated.
3. Spoon the mixture into the prepared tin and press into an even layer. Leave until completely cold.
4. Break the white chocolate into chunks and melt in a heatproof bowl either over a pan of barely simmering water or gently in the microwave, in short bursts and on a low setting. Stir until smooth, spread over the tiffin base and leave until set completely.
5. Cut the tiffin into squares using a knife that you have run under hot water to warm the blade: this makes it easier and neater to cut through the chocolate.
It’s remarkably easy to make and I did the best part of it of an afternoon then left it overnight to set the chocolate and it was ready for lunchboxes the next day. The only thing I would change (and this is only personal preference) is that I would add more cherries cos I love them! Other than that I can’t fault it.
The whole book is filled with lovely-looking recipes and I quite fancy the Stromboli, just to put my sweet tooth aside for a minute and go with something savoury!
A Passion for Baking is available from Sainsbury’s and I picked mine up for £8.