Posts tagged brandy

Tiffin

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Tiffin

T

iffin sits with a lot of childhood memories for me. I think its been overtaken by its more indulgent, American cousin rocky road in recent times but a traditional brandy punching tiffin is a winner. I do wonder if my childhood tiffin was quite as alcoholic.

Its a rich treat so be warned! You can make all sorts of substitutions to this recipe and its completely open to personalising. For example, its traditionally made using Digestive biscuits but I rather like the spice of a ginger nut and the contrast to the brandy.  I’ve made some suggestions below on how to adapt but feel free to go wild.

  • 50g dried cranberries (or try raisins)
  • 75g dates, chopped
  • 4 tbsp brandy (or try Amaretto)
  • 350g dark cooking chocolate
  • 150g unsalted butter
  • 3 tbsp golden syrup
  • 250g biscuits – traditionally digestives but I use ginger nuts. You need a plain biscuit though so no oreos or custard creams.
  • Zest of 1/2 orange
  1. Grease and line a brownie tin or round 20.5cm tin with parchment
  2. Put the cranberries, dates and brandy in a bowl and let them soak for 20-30 minutes
  3. Melt 125g of the butter, 200g of the chocolate and the syrup in a bowl over simmering water stirring until smooth. Remove from the heat.
  4. Crush the biscuits – I like to put them in a sandwich bag and bash them with a rolling pin. You get some large and small chunks and a bit of biscuit dust.
  5. Add the biscuits, orange zest, a pinch of salt and the cranberry/date mix (including the brandy) to the chocolate and stir well.
  6. Tip into the tin and level the mixture pushing it into the corners. Leave to cool before chilling for 1 hour.
  7. To make the topping, melt the remaining 25g butter and 150g chocolate in a bowl over simmering water until smooth.
  8. Pour over the chilled tiffin and smooth it out. Chill for 2-3 hours until the topping is set.
  9. Remove from the fridge and cut into generous chunks and enjoy with a cup of tea on a blue Monday – it’ll help!

 

Malva Pudding

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Malva Pudding

T

his cheeky African delight was introduced to me over Easter. And I’ll openly admit it was a surprising delight and one that I instantly fell in love with. Not just because our version was soaked in brandy.

Significant to many a South African upbringing I’m told, I’m still unsure if brandy should be your choice of liquid for your soaking sauce. I was persuaded otherwise and failed to argue the point. After a brief research it didn’t seem out of the question but I’m led to believe a more water/sherry/orange juice based option is popular. However…I encourage brandy. And I encourage brandy in this dessert.

Malva is the equivalent of the English sticky toffee pudding except sticky toffee is significantly sweeter and made with dates. This moist, dense, almost caramelised texture is amazingly moreish. Once the seemingly normal sponge mixture has baked, commitment and speed are needed to lather the hot baked cake in a rich creamy sauce to the point where its almost swimming in liquid. Patience is then required to let this soak thoughtfully through the many layers. What you’re left with is a warm, dense, moist and gorgeously decadent pudding. Unlike sticky toffee (which I avoid on most occasions), this doesn’t come with a sickly sugary sauce. But don’t be fooled. It needs custard…and plenty of it. Malva swimming in custard would not be a crime.

Serves 8-10

Ingredients

Cake

  • 30g unsalted butter, melted
  • 1 teaspoon vinegar
  • 125ml milk
  • 200g caster sugar
  • 2 free range eggs
  • 1tbsp apricot jam
  • 190g self raising flour
  • 1 tsp bicarbonate of soda
  • Pinch salt
  • Custard, to serve

Sauce

  • 250ml double cream
  • 115g unsalted butter
  • 100g caster sugar
  • 125ml brandy
  1. Preheat the oven to 180°C Grease a large baking dish.
  2. Sift the flour and bicarb together with a pinch of salt and set aside.
  3. In a large bowl, using an electric whisker if you have one, whisk the sugar and eggs on a high speed for a few minutes until pale and fluffy.
  4. Mix in the apricot jam and vinegar.
  5. Add the melted butter
  6. Add a third of the flour and fold into the egg mixture.
  7. Add a third of the milk and fold this in too.
  8. Continue alternating between flour and milk until you have a well mixed batter.
  9. Pour into your baking dish and bake for 30-40 minutes or until a skewer inserted comes out clean.
  10. When you have up to 10 minutes left on your baking, prepare the sauce.
  11. Combine all ingredients in a saucepan and heat until the sugar has dissolved and the butter has melted. Keep warm.
  12. As soon as the sponge has baked, remove from the oven and pierce all over with a skewer, particularly around the edges.
  13. Pour your hot sauce over the top gently at first allowing it to seep through and then add all of the mixture. It may seem like a lot but don’t panic. It will seep in eventually and be delicious. Leave to rest and absorb for about 20 minutes or ideally pop back in the oven with the heat off and let sit until ready to serve.

Serve warm liberally bathed in hot custard! This is also perfect to reheat if there should by miracle be leftovers.