Sunday, 19 July 2009

Bang goes the diet...again!!

“In the childhood memories of every good cook, there's a large kitchen, a warm stove, a simmering pot and a mum”
Barbara Costikyan (22/10/84 New York Magazine)

I decided to do some home baking with Junior this afternoon. Quality time, just mum & son. Nigella Lawson meets the Brady Bunch. I chose one healthy recipe - carrot and sesame seed squares (which taste delicious!) and one indulgent recipe - chocolate tiffin (otherwise known as chocolate fridge cake). I had this wee dream in my head of the perfect scene - perfectly behaved child stirring the bowl calmly while mother, wearing homely apron serenely wipes her face, leaving behind a streak of flour. She smiles down proudly at her offspring and ruffles his hair. A bit like the advert for Dr Oatker chocolate brownie mix. It didn't quite turns out like that but Junior had fun anyway! There's loads for a five year old to do with the tiffin recipe so it's a good one to try if you've got kids. Junior's favourite part was smashing the digestive biscuits. To be honest, it was mildly disturbing just how much he loved this....
"Pay back time!" he shouted, wielding the wooden rolling pin above the bag of innocent biscuits.
"Take that! And that! I will destroy you.."
By the end of the process the recipe, which recommended "leaving some lumps for texture" had flown out of the window and it looked like a bag of sand. Anyway, I'm sure it will taste lovely.
"Is this a WeightWatchers recipe?" Junior asked innocently.
"Eh, not really" I replied as I piled the butter, sugar, syrup and chocolate into the saucepan.
Tiffin features in chapter 2 of "Bree McCready and the Half Heart Locket" and this is the recipe that Bree's Mum uses!

225g/8oz Digestive biscuits
150g/5oz raisins
100g/4oz butter
25g/1oz brown sugar
3 tablespoons of Hot Chocolate Powder
4 tablespoons of Golden Syrup
225g/8oz Milk or Plain chocolate (we used Dairy Milk)

Place the crushed biscuits and raisins in a large bowl.
Melt the butter, sugar, chocolate powder and syrup over a low heat.
Combine this with the biscuits and raisins.
Mix well then press down into an oiled square tin. Leave to cool.
Melt the chocolate in a bowl over simmering water until smooth.
Spread over the top of the cooled biscuit mixture.
Leave to cool for a wee while.
Mark into squares and refrigerate.

Right, I'm away to clear up the scene of devastation that is my kitchen!

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