Go wild with the decorations, or keep it simple – it’s sure to be a hit either way. For added wow-factor, drizzle melted white chocolate over a set dark chocolate layer, then decorate with sprinkles.
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Yields:
16 serving(s)
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Cal/Serv:
430
Ingredients
FOR THE TIFFIN
Oil, to grease
125g
butter, chopped
400g
dark chocolate, roughly chopped
200g
milk chocolate, roughly chopped
3Tbsp.
golden syrup
125g
mixed peel
Finely grated zest 1 large orange, or few drops natural orange extract
150g
dried cranberries
100g
mini white marshmallows
50g
crisped rice cereal, use used Rice Krispies
75g
hard/crunchy amaretti, roughly crushed
TO DECORATE
100g
dark or white chocolate, finely chopped
1tsp.
vegetable oil
1/2tsp.
natural orange extract
Gold star sugar sprinkles and pearls, optional
Gold chocolate balls/pears, optional, we used Dr. Oetker
Directions
Step 1For the tiffin, thoroughly grease a large bundt tin (see GH TIP) with oil, using a pastry brush or kitchen paper to get into all the crevices. Set aside, upside down, to allow any excess oil to drain out.
Step 2Next, melt the butter, both chocolates and golden syrup in a large pan over low heat, stirring frequently until smooth. Meanwhile, put the mixed peel in a sieve and rinse under cold running water to remove any sugar syrup. Drain well, then thoroughly pat tin dry with kitchen paper.
Step 3Remove pan from heat and stir in the dried mixed peel, the orange zest (or orange extract), cranberries, marshmallows, rice cereal and amaretti. Spoon into the prepared tin, pressing down gently to level. Cover loosely and chill for at least 2hr (up to 2 days) to set.
Step 4For the decoration, melt the chocolate in a small heatproof bowl set over a pan of barely simmering water. Remove from heat and stir in the oil and orange extract. Dip the outside of the bundt tin briefly in a large bowl of hot water to help release, pat tin dry then invert the ‘cake’ on to a serving plate or cake stand.
Step 5Drizzle over the melted chocolate mixture and decorate with your chosen sprinkles and pearls, if using. Allow to set before serving.
GH TIP We used a 2.4 litre (10 cup) Nordic Ware Swirl Pan.
GET AHEAD Once set, keep in an airtight container at cool room temperature for up to a week.
Per serving (without sprinkles/pearls):
Calories: 430
Protein: 3g
Fat: 20g
Saturates: 12g
Carbs: 60g
Sugars: 51g
Fibre: 3g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
