“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.
SMASH!"
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.
Eat!
Right, I'm away to clear up the scene of devastation that is my kitchen!