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
125 g butter, chopped
400 g dark chocolate, roughly chopped
200 g milk chocolate, roughly chopped
3 Tbsp. golden syrup
125 g mixed peel
Finely grated zest 1 large orange, or few drops natural orange extract
150 g dried cranberries
100 g mini white marshmallows
50 g crisped rice cereal, use used Rice Krispies
75 g hard/crunchy amaretti, roughly crushed
TO DECORATE
100 g dark or white chocolate, finely chopped
1 tsp. vegetable oil
1/2 tsp. 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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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
