Happy New Year! I hope you had a lovely celebration. We spent New Year’s Eve quietly at home: my parents joined us for dinner and then we played Monopoly. It was simple, old-fashioned fun — I lost spectacularly and my dad ended up owning most of the board, but we all had a great time.
With the new year beginning, I’m hopeful for what 2013 will bring. Right now I’m swamped with university work, but once everything is submitted at the end of January I plan to take a short break and recharge. That will be a welcome chance to relax a little before the next term.
I’m not much for New Year’s resolutions. I’ve found that promising change because it’s a new year rarely sticks unless you genuinely want it. I used to resolve to lose weight repeatedly, only to fall back into old habits. When I finally made lasting changes, it was because I was ready, not because the calendar changed. This year I hope to keep improving and to be kinder to myself when I have an off day or treat myself to a piece of chocolate.
University has been a challenge and I often question whether it’s worth it. A recent visit from a former student who said their degree didn’t directly help them made me even more uncertain. Still, I’ve decided to focus on completing my course: even if it feels like just a piece of paper, finishing will open doors and give me options. For now, I’m trying to keep my head down and get the work done.
When I need a break from studying I like to relax with a bit of gaming. Lately I’ve been playing The Sims — I finally upgraded to The Sims 3 and I’m enjoying the added realism and customization. The new version even includes chores like doing the laundry, which makes managing a household of four children in the game surprisingly demanding. It’s a funny reminder that parenting requires real dedication; managing a virtual family makes me appreciate real-life parents even more.
On a sweeter note, I made cranberry and white chocolate tiffin recently. I’d been meaning to try this version for a while and finally made it after seeing it on a café menu. It didn’t disappoint — the combination of crunchy biscuit, tart cranberries and creamy white chocolate is wonderfully satisfying. My parents loved it too, and it made a simple afternoon much nicer.
Makes about 12 pieces (depending on how you cut them)
Recipe adapted from A Passion for Baking by Jo Wheatley
Ingredients:
> 125g butter
> 2 tbsp golden syrup
> 2 tbsp malted milk powder (Horlicks works well)
> 1 tbsp sugar
> 250g digestive biscuits
> 100g dried cranberries, plus extra to garnish (Craisins are a good option)
> 500g good quality white chocolate
Method:
> Grease and line a 9 x 9 inch (about 23 x 23 cm) square tin. The larger tin sometimes suggested in other recipes is often too big for this quantity, so a 9 x 9 inch pan gives a better depth.
> Place the butter, golden syrup, malted milk powder and sugar into a small saucepan.
> Gently heat the saucepan over low heat until the butter has melted, stirring so the syrup, malted milk powder and sugar combine evenly.
> While the butter mixture is warming, place the digestives in a large resealable bag and crush them with a rolling pin. Leave some larger chunks for texture — you don’t need a fine breadcrumb consistency.
> Empty the crushed biscuits into a medium bowl and pour the melted butter mixture over them. Stir until the biscuit pieces are well coated. Add the cranberries and mix to distribute evenly.
> Tip the mixture into the prepared tin and press down with a spatula or the back of a spoon to form an even layer. Smooth the surface so the chocolate will spread evenly later.
> Leave the biscuit base to cool and set for about 2 hours at room temperature.
> When the base is fully set, melt the white chocolate in a heatproof bowl. You can do this gently in the microwave in short bursts, stirring between sessions, or set the bowl over a pan of simmering water for a bain-marie.
> Pour the melted white chocolate over the biscuit base and spread with a spatula. Scatter a few dried cranberries on top for garnish and texture. Allow the chocolate to set for 2–3 hours until firm.
> Remove the set tiffin from the tin and cut into pieces with a sharp knife. The tiffin often breaks into irregular shapes rather than neat squares — I think those rustic pieces look best.
> Store the pieces in an airtight container at room temperature for up to four days.
Enjoy this easy, no-bake treat with a cup of tea or coffee. It’s a lovely homemade sweet to share with family or to tuck into a packed lunch.
Posted for community recipe rounds and sharing with fellow home bakers.