I decided to make an individual sized portion, no cutting and they look like cupcakes too!
The mixed spice is an optional extra which makes them a bit of a Christmas taste, you could always soak the fruit in a little alcohol for a grown up boozy twist.
This is also a great way to use up any left over dried fruit after the festive season and all those spare chocolate bars we have (hahahaha not many of those here sadly!)
The cake bit
250g milk and dark chocolate (your choice but I used half of each) broken into pieces
250g biscuits, I used amaretti biscuits and digestives
150g mixed dried fruit, I used cranberries, chopped apricots and sultanas
1 tsp mixed spice (optional, adds a Christmas taste)
50g soft brown sugar
2 tbsp golden syrup
The white chocolate ganache whipped frosting bit
200g white chocolate broken into pieces
85g double cream (I used Elmlea)
12 glacé cherries
Ingredients conversion chart here courtesy of Delia http://www.deliaonline.com/home/conversion-tables.html
Line a muffin pan with 12 cupcake cases or cake cups.
Ideally make the frosting first so it has time to cool.
In a small saucepan heat the cream to a gentle boil. Remove from the heat and throw in the chocolate and quickly stir through. You want all the chocolate to melt in to the cream. If there’s still a few unmelted lumps place the saucepan over a very low heat and stir until all melted. Tip into a bowl and allow to cool completely.
The cupcake bit
In a large mixing bowl place the biscuits and carefully crush using the end of a rolling pin (messy but fun!). It’s up to you how crushed you want them, I like a mix of bits and crumbs. Add in the dried fruit and mixed spice, then give it a stir.
Place the dark and milk chocolate in a large saucepan with the butter, brown sugar and golden syrup. Place over a low heat, stir occasionally, until all melted and mixed together.
Remove from the heat and add the fruit and biscuit mix and stir well so it all gets covered in the chocolatey mix.
Spoon equally in to the cases, pressing down but not squashing too hard. Allow to cool completely, you can pop them in the fridge to help them set once cooled.
The white chocolate ganache frosting should be cold before you whip it. Ideally use your mixer, it will only take a minute or so and you’ll see it lighten in colour and get a much fluffier texture. Then either pipe for a fancier look or just spread across the top of each tiffin cake. Decorate as you wish with glitter and cherries then enjoy.
If you like them quite solid, store in the fridge, if not just keep boxed at room temperature.