Festive Fudgy Chocolate Tiffin

Festive Fudgy Chocolate Tiffin

Regular readers of the blog will know I'm a bit obsessed with chocolate tiffin and I have a fair few recipes on the blog already (Malty Mini Egg Tiffin Bars are still my all time favourite). It's certainly not something I'd ever pass up when offered, that's for sure! Anyway I thought it was about time I gave my regular tiffin recipe a bit of a festive makeover with some shortbread, Christmas spiced fudge (from Copperpot), brazil nuts, orange zest and glace cherries. All my favourite flavours of Christmas in one bite.

I'll warn you, they are very very rich so make sure you cut the slices on the smallish size, but they are real winners in taste. These no bake tiffin bars would make an ideal sweet treat on a Christmas buffet table and I'm sure Santa wouldn't mind exchanging a few mince pies for one of these bars either.

It's just a shame one's waistline has to suffer for the privilege!

Festive Fudgy Chocolate Tiffin

TIPS FOR MAKING THE FESTIVE CHOCOLATE TIFFIN

  1. If you don't like shortbread, feel free to use another type of biscuit. Ginger Nuts would be nice.
  2. You could try making it in a round tin if you prefer and cut it into wedges rather than bars.
  3. Crushed up candy canes on top would look nice if you can't find any festive sprinkles.

OTHER TIFFIN RECIPES YOU MIGHT LIKE

  1. Chocolate Tiffin from Farmersgirl Kitchen.
  2. Chocolate Orange Biscuit Cake from me! 
  3. Chocolate Amaretto Biscuit Cake from fellow Cornish blogger Tin and Thyme.

Festive Fudgy Chocolate Tiffin



FESTIVE  FUDGY CHOCOLATE TIFFIN



print recipe
Festive Chocolate Fudge Tiffin
A festive chocolate tiffin recipe with shortbread biscuits, fudge, glace cherries and Christmas sprinkles.
Ingredients
  • 175g Shortbread, crushed
  • 100g Fudge, chopped into large pieces
  • 75g Glace Cherries, chopped
  • 50g Brazil Nuts
  • Zest of 1 Orange
  • 100g Milk Chocolate
  • 100g Dark Chocolate
  • 100g Butter
  • 2 TBSP Syrup
  • 2 TSBP Cocoa Powder
  • For the Topping:
  • 200g Milk Chocolate
  • 75g Fudge, chopped into large pieces
  • 3 TBSP Christmas Sprinkles
Instructions
Step 1: Line a 20cm tin with clingfilm.Step 2: Melt the milk chocolate, dark chocolate, butter, syrup and cocoa powder in the microwave.Step 3: Stir in the shortbread, fudge, cherries, nuts and orange zest then pour into the tin and press down with a spoon. Pop in the fridge whilst you get on with the topping.Step 4: Melt the milk chocolate in the microwave and pour over the base then sprinkle over the fudge and Christmas sprinkles.

Details
Prep time: Cook time: Total time:
Yield: 12 bars

Pin the Festive Fudgy Chocolate Tiffin recipe for later...

Festive Fudgy Chocolate Tiffin

Festive Fudgy Chocolate Tiffin

KEEP IN TOUCH

How To Cook The Perfect Christmas Ham

How To Cook The Perfect Christmas Ham

I love a nice Christmas ham during the festive season - you can't beat it for taste. I always serve one alongside the turkey on Christmas Day as we're a greedy bunch here and like plenty of choice in the meat department. If you don't manage to scoff the lot, there are plenty of options for the leftovers too. I like to stir leftover ham into macaroni cheese or make a warming ham soup but other ideas include putting it in quiches, toasties, omelettes or on a homemade pizza. If you're really desperate there's no reason why you couldn't slice and freeze it for use at a later date (as long as it hasn't been frozen before)....but I'm never that desperate. There's always someone sneaking into the fridge for a piece.

In terms of the perfect way to cook a gammon (gammon is the term for the raw form of the joint), I always poach it in a festively fragrant cooking liquid with cinnamon, star anise, clementine and cloves. Then it's into a roasting tin with a honey based glaze and a blast in the oven for half an hour to brown up. I was sent a new Smoked Chilli Honey glaze from Gran Luchito recently and tried it on this piece of gammon in place of my usual glaze. It was very very nice but has a bit of heat so best reserved for adults I think - for stockists see here. The recipe I give below is for my homemade honey glaze which is also really tasty.

This method of cooking my Christmas ham has never failed me and produces a lovely moist piece of meat. I always tend to cook it the day before too, saving time and oven space on Christmas Day. To reheat, just slice it up and layer it into a shallow baking dish with a sprinkle of water before giving it a 10 minute warm up in the oven. To be honest we're happy to eat it at room temperature though so I don't usually bother reheating it at all.

How To Cook The Perfect Christmas Ham

TOP TIPS FOR THE PERFECT CHRISTMAS HAM

  1. There's no need to soak the gammon before cooking.
  2. Instead of covering the gammon with water when poaching it (see Step 1 of the recipe below), why not try ginger beer or coke
  3. To save time use a pre made glaze like Gran Luchito's Smoked Chilli Honey Glaze available in most major supermarkets.


OTHER CHRISTMAS HAM RECIPES YOU MIGHT LIKE

  1. The Easiest Slow Cooker Christmas Ham from My Fussy Eater
  2. Traditional Honey Glazed Ham from Jo's Kitchen
  3. Spiced Cider Glazed Ham from Taming Twins

How To Cook The Perfect Christmas Ham

CHRISTMAS HAM WITH A SMOKED CHILLI HONEY GLAZE




print recipe
How To Cook The Perfect Christmas Ham
The Perfect Christmas Ham
How to cook the perfect Christmas Ham with tips on the best poaching stock and also a sticky smoked chilli honey glaze.
Ingredients
  • 2kg Boneless Gammon Joint
  • 1 Cinnamon Stick
  • 1 Onion
  • 1 TSP Peppercorns
  • 1 TSP Coriander Seeds
  • Bay Leaves
  • 25 Cloves
  • 4 Star Anise
  • 1 Clementine
  • 1 TSP Mustard Seeds
  • For the glaze
  • 5 TBSP Honey
  • 2 TBSP Wholegrain Mustard
  • 2 TBSP Balsamic Vinegar
Instructions
Step 1: Place the gammon in a large pan (with lid) with the onion, cinnamon stick, peppercorns, coriander seeds, bay leaves, cloves, star anise, mustard seeds and clementine and then cover with water.Step 2: Bring to the boil on the hob then turn down the heat, place a lid on and cook on a low simmer for 2 hours 30 minutes.Step 3: Preheat the oven to 200°c (180°c fan) and place the ham (discard the water and spices etc) in a baking tray. Mix together the glaze ingredients (if not using the Gran Luchito Smoked Chilli Honey Glaze).Step 4: Spoon the glaze over the ham and bake in the oven for 30 minutes.

Details
Prep time: Cook time: Total time:
Yield 8


Pin the Christmas Ham for later...

How To Cook The Perfect Christmas Ham

How To Cook The Perfect Christmas Ham

KEEP IN TOUCH

Facebook
Twitter
Pinterest
Instagram
Bloglovin
Google+

Disclosure: I was sent a jar of Gran Luchito Smoked Chilli Honey Glaze and a gammon joint from Lakehaven Farm (delivered by Market Porter). All thoughts are my own.

Meal Plan 5th December - 11th December 2016

Meal Plan 5th December - 11 December 2016

The Christmas Tree is up...which means the festive season has officially started here at Jam and Clotted Cream.

I've been busy in the kitchen this weekend developing a lovely festive ham recipe with a smoked chilli honey glaze - it's good. I've also experimented with making my red cabbage in the slow cooker and it worked really well, so I'll be blogging that soon too.

Christmas Ham

The kids have got several Christmas parties this week so I'm making a couple of batches of my Mars Bar Slices (with a festive twist) to take along. Is anyone else doing any festive baking this week?

WHAT WE'RE EATING THIS WEEK


Monday 5th December
Leftover Gammon Mac n Cheese

Tuesday 6th December
Pea Risotto (or Peasotto as we call it here)

Wednesday 7th December
Chicken Kievs, Mash and Broccoli

Thursday 8th December
Carbonara with Garlic Bread

Friday 9th December
Brie and Cranberry Toasties

Saturday 10th December
Slow Cooker Chilli and Rice

Sunday 11th December
Leftover Chilli Nacho's

KEEP IN TOUCH

Brie and Cranberry Tear and Share Christmas Tree Bread

Festive Brie and Cranberry Pinwheel Christmas Tree

I don't know about you but I do love a bit of festive baking at this time of year to get me into the Christmas spirit. So when the lovely people at Aldi got in contact recently and asked me to come up with a brand new festive recipe to share on my blog, I jumped at the chance. This rather yummy but super easy Brie and Cranberry Tear and Share Christmas Tree Bread is what I came up with and I must say it's very very good and also very moreish. I think I could polish off the lot given the chance.

The dough for this festive savoury tear and share bread is made in the breadmaker using Aldi's strong white bread flour, which takes a lot of the hard work and hassle out of making this recipe. If you don't have a breadmaker though, don't worry, just use this recipe (dough part only) and make it by hand instead.

Flavour combinations are endless but I wanted something quintessentially festive and you can't get much more so than brie and cranberry. Arranging the pinwheels into the shape of a Christmas tree gives it an extra Christmassy dimension and allows you to use it as a pretty centre piece on your Christmas table. A bowl of chestnut soup and you're away!

Festive Brie and Cranberry Pinwheel Christmas Tree

TIPS FOR THE FESTIVE TEAR AND SHARE BREAD:

  1. Meat eaters could add some chopped cooked bacon at the same time as the brie.
  2. Use leftover cheese from your Christmas cheeseboard. Stilton would be nice.
  3. Make this up in advance, freeze it then refresh in the oven for 10 minutes before serving.
  4. Serve with Chestnut Soup for a filling Christmas Eve lunch or Boxing Day supper

OTHER RECIPES YOU MIGHT LIKE:

  1. Christmas Soda Bread from Fab Food 4 All
  2. Orange and Anise Snowflake Bread by Domestic Gothess
  3. Sweet and Spicy Christmas Tree Bread by Tales From The Kitchen Shed
Brie and Cranberry Tear and Share Christmas Tree Bread

BRIE AND CRANBERRY TEAR AND SHARE CHRISTMAS TREE BREAD




print recipe
Brie and Cranberry Tear and Share Christmas Tree Bread
Brie and Cranberry Tear and Share Christmas Tree Bread
A festive tear and share Brie, Cranberry and Thyme Pinwheel Christmas Tree Bread, perfect with soup.
Ingredients
  • 1 1/4 TSP Dried Yeast
  • 550g Strong White Bread Flour
  • 2 TSP Salt
  • 1 TSP Sugar
  • 2 TBSP Olive Oil
  • 310ml Water
  • 150g Brie
  • 4 TBSP Cranberry Sauce
  • 25g Parmesan, grated
  • 2 Sprigs of Thyme, leaves only
Instructions
Step 1: Put the yeast, flour, salt, sugar, oil and water in your breadmaker and put it on a tear and share bread dough function. On my Panasonic it's program 16. Alternatively if you don't have a breadmaker use the recipe in the link I give above.Step 2: Once the dough has been made, roll it out to about 46 x 26cm on a floured surface.Step 3: Spread the cranberry sauce over the rolled out dough then cut thin slices of the brie and lay them across the dough. Sprinkle over the thyme and Parmesan.Step 4: Roll the dough up like a swiss roll then cut into 3cm slices. Lay the slices into a Christmas Tree formation on a baking tray lined with baking paper and leave to prove for a further 30 minutes.Step 5; Pre-heat the oven to 220°c/200°c Fan.Step 6: Bake for about 12-15 minutes. Serve warm with soup or let the bread cool then freeze for use at a later date.

Details
Prep time: Cook time: Total time:
Yield 8

Pin the Festive Brie and Cranberry Tear and Share Christmas Tree Bread for later...

Festive Brie and Cranberry Pinwheel Christmas Tree


Festive Brie and Cranberry Pinwheel Christmas Tree

KEEP IN TOUCH


Disclosure: I received Aldi shopping vouchers to buy the ingredients for this recipe. All thoughts are my own.

Review: Breakfast with Santa at Brewers Fayre


Last Sunday we were kindly invited to a special Breakfast with Santa event at Brewers Fayre, Loggans Moor, Hayle #BFBreakfastWithSanta. This post provides a quick run down of how the morning unfolded!

Breakfast with Santa at Brewers Fayre

The kids had a lovely plated cooked breakfast with sausages, bacon, scrambled egg, hash browns and beans, whilst the adults could enjoy a Full English or the Continental breakfast option. There were blueberry muffins, croissants, pain au chocolat, fresh fruit, cereal, pancakes and yogurt (my favourite Yeo Valley Lemon Curd yogurt!). Special dietary requirements or allergies were catered for too.

Breakfast with Santa at Brewers Fayre

After breakfast the soft play opened and all three of them ran straight in to burn off some excess energy. I think there will be a lot of excess energy over the next few weeks and this was the perfect way to tire them out a bit.

Breakfast with Santa at Brewers Fayre

There was a lovely lady doing face painting too.

Breakfast with Santa at Brewers Fayre

Then it was time for the kids to meet Santa...a very realistic one at that. Unfortunately Heidi cried at the very sight of him so she missed out on the giant crackers. Overwhelmed I think the word is.

Despite Heidi's reluctance to sit on Santa's knee, all three of them had a lovely morning of festive fun. The staff played their part too, wearing their elf costumes with pride and ensuring the event ran as smoothly as it could. Some Christmassy music would have been nice to add to the atmosphere, but it's still November I suppose. Plenty of time for that!

Breakfast with Santa at Brewers Fayre

Breakfast with Santa can be booked now at your local Brewers Fayre. A full list of participating branches can be found here. Santa will be stopping by on the 10th, 11th, 17th, 18th, 19th, 20th, 21st, 22nd, 23rd and 24th December 2016.

Disclosure: My family were invited to preview Breakfast with Santa at Brewers Fayre, Loggans Moor, Hayle. All thoughts are my own.

Meal Plan 28th November - 4th December 2016

Meal Plan


It's been a busy busy week here (when don't I say that?!) which culminated with a lovely weekend away exploring the most westerly part of the UK around Lands End. Despite the fact both hubby and I have lived in Cornwall all our lives, rather shockingly we've never been. That's been put right now and we got the obligatory photo to prove it (and paid £10 for the privilege..grrr!!). We then had a very nice overnight stay in Loggans Moor Premier Inn last night before attending the Brewers Fayre Breakfast with Santa event this morning. The kids had a great time and loved meeting Santa ...all apart form Heidi who balled her eyes out and refused to sit on his lap. Can't win em all Santa!

Breakfast with Santa


This week was also the week I decided it was time to go back over my oldest blog posts (dating way back to 2008) and re-take the photo's for the recipes. My photography skills, although still far from perfect are A LOT better these days and I think I can make the recipes look a little bit more appetising. My daughter kindly commented the other night that one recipe on the blog (which shall remain nameless), looked like a pile of cat sick. Her comment has spurred me into action. That's our meal plan's sorted for the next 6 months then (and probably beyond)! It' going to be a big job.

What's on your meal plans this week? Are you doing any festive baking yet? Keep your eyes peeled for a Brie and Cranberry Tear and Share Christmas Tree Bread which will be on the blog this week.

THIS WEEKS MEALS INCLUDE:


Monday 28th November
Pineapple Spiced Pork

Tuesday 29th November
Bacon and Leek Risotto

Wednesday 30th November
Hubby and I are off to the newly refurbished China Fleet Country Club to check out their Upper Deck Bistro

Thursday 1st December
Lasagne

Friday 2nd December
Sausage Noodle Stir Fry

Saturday 3rd December
Quiche and Salad

Sunday 4th December
Fridge Bottom Pasta

Sweet Potato and Blue Cheese Dauphinoise

Sweet Potato and Blue Cheese Dauphinoise

This Sweet Potato and Blue Cheese Dauphinoise is my most recent sweet potato creation, but definitely one of my best. Decadent and creamy, this vegetarian friendly dish would make a lovely addition to your Christmas lunch, either as a side or as a main dish for the veggie's in your house. I also have it on good authority it's a very 'hygge' dish. Hygge (pronounced 'Hue Gah') is a Danish word (although the Norwegians argue it's originally from them), that's very 'in' at the moment. It basically means creating an elevated state of cosiness....think people close to you, woolly socks, warm fire, candlelight...and most importantly comfort food. This dish most certainly ticks the comfort food box!

The blue cheese and Parmesan contrast so well with the sweetness of the potatoes and the creaminess of the sauce and I would be more than happy to eat a bowlful of this for dinner with nothing else. In fact, I did just that with the leftovers. I used some award winning Blacksticks Blue cheese in this recipe, which was kindly sent to me to try, but stilton would work well too. If you have lots of cheese hanging around from Christmas Day, why not use a mixture of cheeses and serve this up for your boxing day leftover feast?

Another bonus of this recipe is that it's made in one pan, so less washing up during the busy festive period. The dauphinoise recipes I've made in the past usually require you to part cook the sliced potatoes in the cream on the hob, before spooning into an ovenproof dish for the oven. Not this one! One shallow casserole dish is all you need.

I hope you enjoy this sweet potato dauphinoise as much as we did!

Sweet Potato and Blue Cheese Dauphinoise

TIPS FOR MAKING THE SWEET POTATO DAUPHINOISE:

  1. Slice the sweet potatoes as thinly as you can. If you have a mandolin use that.
  2. Try this dish with different herbs. Sage and rosemary would work well.
  3. Use leeks or shallots instead of onion if that's what you have.
  4. If you weren't serving this as a vegetarian dish, add some leftover Christmas ham.

OTHER SWEET POTATO RECIPES YOU MIGHT LIKE:

  1. Sweet Potato Fish Pie from Taming Twins
  2. Sweet Potato and Butter Bean Burgers from Munchies and Munchkins
  3. Mexican Sweet Potato and Puy Lentil Mole from Tinned Tomatoes
  4. Sweet Potato, Chickpea and Spinach Curry from me!
Sweet Potato and Blue Cheese Dauphinoise

SWEET POTATO AND BLUE CHEESE DAUPHINOISE




print recipe
Sweet Potato and Blue Cheese Dauphinoise
A creamy one pan sweet potato and blue cheese dauphinoise recipe made with award winning Blacksticks Blue Cheese
Ingredients
  • 1 Large Sweet Potato, peeled and sliced thinly
  • 1 Onion, sliced thinly
  • 2 Garlic Cloves, chopped
  • 2 Sprigs of Thyme, leaves only
  • 400ml Double Cream
  • 75g Blue Cheese, crumbled
  • 75g Parmesan, grated
  • Salt and Pepper
Instructions
Step 1: Preheat the oven to 200c.Step 2: In a large shallow casserole gently fry the onion, garlic and thyme for 5 minutes until soft. Pour in 300ml of the double cream and half the parmesan, reserving the rest until later.Step 3: Place the sweet potato slices into the pan, pour over the reserved cream and sprinkle over the reserved parmesan and crumbled blue cheese. Let it gently bubble away on the hob for 20 minutes before placing in the oven for 30 minutes to brown on top. Step 4; Make sure the sweet potato is cooked through by piercing with a sharp knife. If it's not then cover with foil and place back in the oven, checking every 5 minutes or so.

Details
Prep time: Cook time: Total time:
Yield 6 as part of a roast

Pin the Sweet Potato and Blue Cheese Dauphinoise for later...

Sweet Potato and Blue Cheese Dauphinoise

Sweet Potato and Blue Cheese Dauphinoise


If you enjoyed this Sweet Potato and Blue Cheese Dauphinoise then make sure you check out my Sweet Potato and Butter Bean Stew... I'm on a roll with sweet potatoes at the moment!

KEEP IN TOUCH:

Google+

Meal Plan 21st - 27th November 2016

Meal Plan 21st - 27th November 2016

Well the weeks are really rolling around quickly now. I've been organised this weekend and packed up some Christmas pressies to send to Australia and New Zealand first thing tomorrow. I even contemplated writing my Christmas cards on Saturday afternoon, but the kids didn't let that happen. I might take a stash to bed with me tonight. I'm a bit sad and post mine off on the 1st December every year.

As well as presents and cards I'm also thinking about festive recipes to share with you this Christmas. I've got an amazing Sweet Potato and Blue Cheese Dauphinoise recipe on the blog tomorrow (photo below), which would make a lovely veggie side dish for your Christmas Turkey.  Make sure you keep your eyes peeled for it.

In other festive news the kids are looking forward to our Breakfast with Santa at a local Brewers Fayre next weekend - the review will be on the blog next Sunday. That's when Christmas will really start for us...although I refuse to allow any tree's (we have 3) or decorations up until the first weekend in December! Can't understand why some people have them up now.

Anyway enough rambling....this weeks meal plan can be found below.

Sweet Potato Dauphinoise


Monday 21st November
Slow Cooker Chilli Con Carne

Tuesday 22nd November
Chilli Pasta Bake with Broccoli

Wednesday 23rd November
Prawn Noodle Stir Fry

Thursday 24th November
Slow Cooker BBQ Pulled Chicken

Friday 25th November
Homemade Pizza's

Saturday 26th November
Carbonara with Garlic Bread

Sunday 27th November
Breakfast with Santa at Loggans Moor Brewers Fayre!

Giveaway: Win a Morton's Traditional Taste Norfolk Black Turkey for Christmas

Morton's Traditional Taste Turkey

Morton's Traditional Taste Turkeys are even more succulent this year! Rob Morton and his team have built a Himalayan salt chamber to dry age the birds so they're juicier and more flavoursome when they land on your dinner table on the 25th December!

The salt in the chamber contains negative ions and when it's combined with the right temperature, humidity and UV light those negative ions counteract the positive ions of the turkey which in turn creates a juicier bird with bags of flavour. Long gone are the days when you need to turn to your gravy for rescuing dry turkey meat. The moisture is locked in before you even put it in the oven.

Based at Hall farms in Norfolk, Rob Morton and his family make sure the birds enjoy the best of animal welfare. The award winning free range turkeys are slow grown without any antibiotics or growth promoters...because they just don't need it. They even planted 400 tree's earlier this year to provide more shelter for the birds.

Morton's Traditional Taste handily offers next day delivery to UK mainland addresses. The turkeys arrive carefully packaged in ice packs and biodegradable wool insulation, ensuring they retain their freshness - I can vouch for that myself. I'm really looking forward to tucking into my Morton's turkey this Christmas and I'll be posting some turkey leftover recipes on the blog soon!

Morton's Traditional Taste have kindly offered one of their Norfolk Black free range turkeys to one of my blog readers this Christmas. To be in with a chance of winning this great prize all you need to do is fill in the Rafflecopter widget below. Please note this competition is for UK mainland residents only please.

Rob Morton

a Rafflecopter giveaway


Giveaway: Joseph Joseph BarWise™ Range

Joseph Joseph BarWise™ Giveaway

BarWise™   is a stylish range of innovative bar tools from Joseph Joseph that revolutionises the way you open bottles. The intuitive design makes opening capped or corked bottles far easier than with conventional openers. I'm lucky enough to be giving away a BarWise™ Bottle Opener Gift Set (RRP £20) including a corkscrew and magnetic bottle opener, along with a Bottle Tops Worktop Saver (RRP £17) and QuickSnap™ Plus Ice Cube Tray (RRP £12) in this BarWise™ themed competition. All you could possibly need for your Christmas drinks party!

Joseph Joseph was launched in 2003 by brothers Anthony and Richard with the goal of creating functional problem-solving household products with a design led focus. From humble beginnings, the business has now grown to become an award winning international houseware brand sold in over 100 countries across the globe.

Joseph Joseph

To be in with a chance of winning this fab prize, all you need to do is fill in the Rafflecopter widget below. UK entrants only please.

QuickSnap™

a Rafflecopter giveaway

Copyright © 2015 Cornwall Food Blog | Jam and Clotted Cream | Blog Design byRosanna