Tiffin Christmas Wreath Cake

Oh tis the season to be indulgent! This easy no bake tiffin wreath cake is the perfect centrepiece for your festive celebrations.   

Crumbled biscuits, dried fruit and nuts are all coated in a buttery chocolatey mix, chilled and then topped in velvety white chocolate. What more could you want for your Christmas day dessert! 

Serves 6-8

Ingredients

*For the Cake:

400g Packet of Digestive biscuits, broken into thumbnail sized pieces

130g Dried fruit of your choice (raisins, currants, dried cranberries, cherries, apricots etc.)

130g Nuts of your choice (peanuts, walnuts, almonds etc)

50g Desiccated coconut (optional)

250g Quality Chocolate or a mixture of milk and dark chocolate

220g Butter

150g Golden syrup

For the Decorations:

100g White chocolate, melted

Green sugarpaste holly leaves or green jelly sweets

Red Peanut M&M's

Method
Grease a large 23 x 8 cm (2.8 liters) or 9 x 3 inches (12 cups) bundt tin with butter or line it with a double layer of cling film.  

Break the biscuits into a large mixing bowl add the dried fruit, nuts and mix.

Meanwhile melt the butter, chocolate and golden syrup over a double boiler or in the microwave until completely melted.

Pour the chocolate mixture over the biscuit and nuts and stir to coat everything thoroughly.

Pour the mixture into the prepared bundt tin and chill for 4 hours or overnight.

Remove the cake from the tin - if like me you didn't use cling film, dip the base and sides of the tin onto boiling water for a few seconds to loosen the cake- invert it and position it onto your serving plate or a cake board. 

Assemble the cake decorations allowing roughly 12 holly leaves and 5-6 red M&M Peanut cherries.

Melt the white chocolate over a double boiler and stir - I have attempted to melt white chocolate in the microwave on a number of occasions and I only ever manage to scorch it, so a heatproof bowl over a saucepan of barely simmering water is the best method - until completely melted. Spoon the melted chocolate over the cake until it dribbles down the sides. 

Top with the holly leaves and "red berries" before the chocolate sets. 

Goodness awaits!

*Recipe inspired by Odlums Tiffin recipe. 

I made two of these cakes, wrapped them in clear cellophane and tied it all together with a pretty Christmas bow and gave them as gifts to my children's teachers.