Chocolate tiffin may be more familiar to you under the less illustrious, but admirably explanatory, names of ‘Chocolate biscuit cake’ or ‘Chocolate fridge cake’.
The return of a childhood favourite- a chocolate cake so quick and simple to make it’s untrue, and you don’t even need an oven. What you do need is:
1 pack (around 200-225g) biscuits, ideally digestives
200g chocolate (milk, dark or a bit of both as you prefer)
2 tbsp golden syrup (honey as a substitute if necessary)
3 handfuls of dried fruit (any will do, the one pictured contains a mix of raisins and dried cranberries)
Before you start, break up the biscuits into small pieces and the chocolate into squares.
The first step is to melt the butter over a low heat, then add the chocolate and the golden syrup. Heat very gently, stirring continuously until the chocolate is completely melted and the mixture takes on a smooth fluid consistency.
Next, simply add the fruit and broken biscuits and stir everything thoroughly so that the fruit and biscuits are all completely coated in the chocolate mixture.
Lay out as a layer around 2cm thick on a baking tray or in virtually any container that has a flat base. Then put in the fridge for about an hour to set.