Publication-approved historical recipe

White and dark chocolate terrine recipe

Name: White and dark chocolate terrine recipe
Ingredients: 450 g milk chocolate; 450 g Madeira cake; 225 g digestive biscuits, broken into small pieces; 50 g raisins, soaked overnight in brandy; 75 g Maltesers; 2 tbsp golden syrup; 110 g unsalted butter; 300 g white chocolate; Fresh raspberries and icing sugar

Historical recipe record without an accepted exact episode or contestant association.

Ingredients

450 g milk chocolate
450 g Madeira cake
225 g digestive biscuits, broken into small pieces
50 g raisins, soaked overnight in brandy
75 g Maltesers
2 tbsp golden syrup
110 g unsalted butter
300 g white chocolate
Fresh raspberries and icing sugar

Method

Melt the milk chocolate with the butter over barely simmering water. Mix in the crumbled Madeira cake, biscuit pieces, brandy-soaked raisins, Maltesers and golden syrup.
Press the mixture evenly into a clingfilm-lined loaf tin and chill until firm.
Melt the white chocolate, spread it over the set terrine and refrigerate overnight.
Let the terrine soften for about 45 minutes before slicing. Mash raspberries with icing sugar and serve as a coulis.