Tiffin Wreath Cake Recipe

Dairy-free
Egg-free
Gluten-free
Nut-free
Peanut-free
Sesame seed-free
Soya-free

Prep time:

15 minutes

Chilling time:

1 hour minimum

Serves:

8-12

Ingredients

170g dairy-free chocolate
120g dairy-free butter or margarine
3 tbsp golden or maple syrup
12 biscuits (free-from as required), roughly crushed
20g crispy rice cereal
50g dairy-free white chocolate
Christmas decorations

Method

1. Line a Bundt tin or cake tin with 2 layers of cling film.

2. Melt the chocolate, margarine, and syrup together. Stir well to form a gorgeous truffle mixture, then fold in the crushed biscuits and rice cereal.

3. Pour the tiffin mixture into the lined tin and bring the cling film over the top so it is entirely covered. Press down firmly for a compacted centre and even top.

4. Place in the fridge for at least a couple of hours to firm up.

5. Melt the white chocolate and drizzle it over the top, then add your decorations and leave to set before serving.

Extracted from The Friendly Baker by Lucy Parr. Priced at £23 and published by Meze Publishing: mezepublishing.co.uk/

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