Chocolate Tiffin is a no-bake refrigerator cake full of chocolate, cherries and raisins and topped with chocolate.
Servings: 20 pieces
FOR THE TIFFIN:
- 200 g glacé cherries
- 300 g Rich Tea biscuits
- 150 g butter
- 40 g light brown soft sugar
- 200 g golden syrup
- 25 g cocoa powder, not drinking chocolate
- 125 g raisins or sultanas
FOR THE TOPPING:
- 200 g chocolate, dark or milk
Glass bowl for melting the chocolate
Plastic bag and rolling pin to crush the biscuits
FOR THE CHOCOLATE TIFFIN:
Crush the biscuits: Put them in a large bag and beat with a rolling pin until the biscuits are in small pieces. (Some biscuit will be powdered and some will be in larger pieces)
In a large saucepan, melt the butter, sugar, and golden syrup and mix to combine
Turn off the heat, add the crushed biscuits and cocoa and mix thoroughly, ensuring the chocolate colour is evenly distributed. Add the fruit and mix carefully
Press the mixture into the tin with the back of a spoon. Push it down firmly. Turn the spoon over and use the edge to tidy up the edges of the tiffin
Leave to cool.
FOR THE TOPPING:
When the base has cooled, tip the tiffin out of the tin and remove the liner
Melt the chocolate in the microwave or over a saucepan of hot waterFor step-by-step instructions see How to Melt Chocolate
Pour the melted chocolate over the base and spread evenly using a knife
Leave to cool, then cut into squares.
Everyday Cooks tips:
- If the cocoa has lumps, don’t bother to sift it. Just make sure you mix it in thoroughly, pressing the lumps out as you go.
- Storage - Chocolate Tiffin keeps well for a week or so in an airtight tin or plastic box. It will keep for longer in the fridge, but the chocolate may look less shiny.