CHOCOLATE TIFFIN

I have it on good authority (an American friend) that Tiffin is known as refridgerator cake in America, possibly because it isn't baked it's just chilled. Because i sometimes serve this in the restaurant with after dinner coffee a layer of white truffle ganache was added to posh it up a bit, but feel free to leave it out for a simpler version.

Ingredients:

1 lb Dark Chocolate (70% cocoa if poss.)
1lb unsalted butter
6 oz golden syrup
1lb 4oz digestives biscuits
4oz praline
4 oz coconut (pref. fresh but dessicated will do)
4 oz raisins
2 oz semi-dried cherries (for gods sake, not glacé)
2 oz shelled pistachios
11 oz white chocolate
3 fl oz double cream

Method:

1. Stick the butter in a pan over a low heat until it is melted and just starting to bubble. Take off the heat and stir in the chocolate and syrup.

2. Place the digestives and praline in a freezer bag and smash with a rolling pin but don't make it too fine.

3. Stir everything together, pour onto a 2" deep baking tray lined with parchment and chill until set.

4. Break up the white chocolate and place in a bowl. Bring the cream to boiling point, pour onto the white chocolate and stir until smooth. Pour over the tiffin and chill until set.

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