What better recipe to celebrate the Platinum Jubilee weekend than the Queen’s absolute favourite tea-time treat?
The Queen is known for her love of afternoon tea with dainty sandwiches, scones and cake. Several cakes are said to make frequent appearances, including Dundee cake, Victoria sponge and Battenberg, but her all-time favourite is chocolate biscuit cake.
The Royal chocolate tiffin is made with dark chocolate, granulated sugar, butter, egg and Rich Tea biscuits and is covered with more dark chocolate. There may be glace cherries and nuts. Made in a round cake tin, it’s completely covered in chocolate and decorated.
Here’s a similar very easy mini-version made in a pudding basin.
3 tablespoons golden syrup
75g(3oz) butter, diced
Approximately150g (5oz) Rich Tea biscuits, broken into small pieces
25g (1oz) cocoa powder
50g (2oz) dried cherries (or cranberries)
100g dark chocolate, broken into pieces
15g (½ oz) butter, diced
Plus, decorations of your choice
You will need a lightly greased 1 pint pudding basin, lined with cling film – leave enough over-hang to take hold of easily.
• Melt the syrup and butter gently in a pan and stir in the biscuits, cocoa powder and cherries or cranberries.
• Pile into the basin and smooth down evenly with the back of a dampened metal spoon making sure the top is level as once turned out it will be the base of the cake. Make sure it is pressed down firmly, then chill for three hours.
• Microwave the chocolate in a heat-proof bowl on high, in 30 second bursts – it will take a couple of minutes or so in all. (Alternatively, melt chocolate in a bowl over a pan of barely simmering water – choose a bowl which will fit comfortably in the top of the saucepan but without the bottom touching the hot water.)
• Stir in the butter towards the end of the melting time.
• Loosen the cake with a small palette knife and ease out of basin. Stand it, flat side down, on greaseproof paper. Remove the cling film. Pour the chocolate over the top smoothing it down the sides.
• Position decorations before the chocolate sets. Trim away excess chocolate from the bottom with a sharp knife once it sets and peel off the paper. Keep cool and covered until ready to serve.
Cut the cake at the table, in slices crossways rather than wedges, with a sharp knife dipped in boiling water.
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by Mrs Simkins