Carrot Cake
It's a classic but a good one. The condensed milk makes it super moist and tasty.
Good, better, best
+ GOOD – Swap out: instead of adding expensive maraschino cherries, use glace cherries for a better value version. Halve them and add to the recipe as directed.
++ BETTER – Recipe
+++ BEST – Decorate: you could scatter over some edible glitter for that extra Christmas sparkle or add festive-themed cake sprinkles before the chocolate sets.
Irish Cream Chocolate Tiffin
Desserts
Food
British
Rich and chocolatey, Irish cream liqueur adds a boozy festive note to this tiffin
20 Servings
Ingredients
397g Carnation Condensed Milk
200g buttery baking spread
50g cocoa powder
100g dark chocolate, broken into pieces
3 tbsp Irish cream liqueur
50g raisins
250g rich tea biscuits, broken into large pieces
75g maraschino cherries, halved
For the topping:
50g white chocolate
50g dark chocolate
50g milk chocolate
Method
- Line a 20cm square tin with baking parchment.
- Add the Carnation Condensed Milk, butter, cocoa and 100g dark chocolate to a saucepan and heat gently until the butter and chocolate has melted.
- While everything is melting, add the Irish cream liqueur and raisins to a microwaveable bowl and heat for 1 minute. Leave to cool and let the raisins soak up all the liqueur.
- Add the broken biscuits, cherries and soaked raisins to a large bowl and pour over the chocolate mix. Give it a good stir to make sure everything is coated.
- Transfer the mix to your tin and smooth out the top. Pop it in the fridge to chill for at least an hour.
- Melt the white, dark and milk chocolate separately, then place alternating circles of each type of chocolate on to the top of the tiffin. Swirl together using the end of a spoon and chill for a further 4 hours until the top has set.
Allergens
Dairy Gluten
