Otherwise known as chocolate fridge cake, chocolate tiffin is a little like rocky road - biscuits and raisins are combined with a chocolatey golden syrup mix, then put into a tin and covered with melted chocolate. Leave to set and chop into slices to serve.
- 225g digestive biscuits, crushed
- 110g butter
- 2 tbsp. caster sugar
- 2 tbsp. golden syrup
- 2 tbsp. cocoa powder
- Handful of raisins, or nuts if preferred - or try cherries, or any dry fruit
- 100g each dark and milk chocolate
Melt the butter, sugar, syrup and cocoa powder in a saucepan over a low heat. When melted, add the crushed biscuits and raisins and stir well to combine. Spread the mix in the bottom of a loaf tin - or any tin, really, and press down.
Place the dark and milk chocolate into a bowl and melt over a pan of barely simmering water. Pour over the mix in the tin and spread out. Leave to set in the fridge for at least an hour, then turn out. It'll come out easier if you line it with cling or greaseproof first.