I’m pretty bad at going to blogger events, but when I received an invite to one from Whitworths which was literally walking distance from my house AND involved baking AND the chance to make chocolatey treats with GBBO finalist Holly Bell, I replied as quickly as my fingers could type…
“RESERVE ME AN APRON, WHITWORTHS, I WANT TO MAKE TEATIME TREATS.”
Or something to that effect.
It was perfect timing too as my in-laws were coming to stay with us for a long weekend; I’d be able to whip up some home-made treats under the guise of ‘work’ and then casually hand around all the yummy things I’d made as if creating batch-loads of tiffin was just part of my every day brilliance.
And let me tell you now, the tiffin I made was indeed brilliant. It was exceptional. And, with my father-in-law as chief enabler, we ate an entire slab of it between the two of us over one lunchtime sitting. (I don’t actually recommend doing this as you will almost certainly feel sick, albeit in a rather decadent fashion).
One of the main reasons I’m glad I attended this event, as well as getting to hang out with Holly and steal her recipes, was that it opened my eyes to how genuinely delicious Whitworths’ dried fruits are.
I’ve always disliked dried fruits because they’re…wait for it…too dry. Yep, I know that that’s kinda the point, but a manky old hard raisin? No thanks. I’d never understood the concept of dried ‘snacking fruit’ (WHY WOULD SOMEONE DO THAT TO THEMSELVES?! DO THEY NOT KNOW ABOUT CRISPS?!) nor had I been particularly keen to make cakes that incorporated dried fruits.
That was until I tasted all of the Whitworths goodies in the demo kitchen and realised that yes, there is actually a difference between the cheapest old hardened apricot I can find at the back of the Sainsbury’s baking aisle shelves and the plump luscious Whitworths apricots which, it turns out, I can eat by the greedy handful.
I am now a dried fruit convert, although as you will see below I haven’t entirely lost my faculties. I still prefer my dried fruit to be heavily doused in chocolate, butter, syrup and sugar…but hey, it’s progress.
On Thursday I’m going to share a much healthier recipe of Holly’s that I’ve been making which shows off dried fruit in a less naughty way, but I wanted to share the tiffin recipe today as I am genuinely angry that I currently have no tiffin in my fridge…
It was a hot day when I made it so I set it in the fridge (not at room temp, as above) and I kept it in the fridge too being as it’s summer. I loved it served cold, but then I keep chocolate in the fridge anyway.
You’ll need a sharp knife to cut it and there’s no point washing up the knife and plate straight away as you’ll want more. Then more. Then a bit more.
I recommend serving it with strong tea and a good book…
Thank you Whitworths for inviting me along (still think it may have been a mistake, I was the only non-baker blogger there so maybe I was on the wrong mailing list but hey – I am pleased to have discovered the joys of dried pineapple!) and thank you Holly for being such an ace host. You’re great.