- 80g raisins or currants
- 80g sultanas
- 100ml brandy or rum
- 300g dark chocolate
- 200g dark chocolate with orange
- 50g golden syrup
- 100g butter
- 200g ginger nut biscuits, crushed
- For The Topping:
- 75g white chocolate
- 2tsp vegetable oil
- You Will Need:
- A pudding bowl lined with clingfilm
- Combine the raisins, sultanas and brandy in a small bowl and leave to soak. Gently melt the two dark chocolates, golden syrup and butter in a large heatproof bowl over a pan of simmering water. Add the crushed biscuits to the melted chocolate mixture, then drain the raisins and sultanas and add to the chocolate and biscuits. Discard the excess brandy or rum.
- Pour the tiffin mixture into the lined pudding bowl, top with a layer of clingfilm, and press down firmly so the mixture fills the bowl tightly and has a flat top. Leave until cooled to room temperature then chill in the fridge for at least 3 hrs, or overnight.
- To make the topping, melt the white chocolate with the oil, then spoon over the top of the chilled chocolate tiffin so that it drips down the edges. The easiest way to do this is to put a few blobs of melted chocolate around the rim so they naturally drip down, and fill in the top with chocolate. Return to the fridge for 30 mins. Remove from fridge 5-10 minutes before serving.