About the bake
Tiffin is a firm favourite here at Baking Mad HQ. It consists of crushed biscuits, raisins and cherries mixed together and topped with a layer of chocolate and chilled in the fridge. This is a no-bake chocolate treat which is so simple to make, it is also a great introductory bake for young bakers or if you are wanting to use up any sweet leftovers that you might have after Christmas or Easter.
Method
Step 1:
Place the butter, sugar, cocoa powder and golden syrup in a saucepan and heat until the butter is melted and all of the ingredients have combined. A top tip when measuring your golden syrup, dip your measuring spoon in boiling water in between measurements as this will help the syrup slide off easier.
Step 2:
Crush the biscuits and chopped the cherries into halves, before adding these and the raisins into the melted mixture in the saucepan. Stir them all together to combine them.
Step 3:
Lightly grease a small square or round baking tin with a little softened butter and pour in the saucepan mixture. Use a spoon or your hand to press the mixture down to form the base.
Step 4:
In a seperate bowl, melt the dark chocolate (you can use milk or a mixture of the two if you prefer) over a saucepan of boiling water or in a microwave. Pour the melted chocolate over the top of the biscuit mixture in the baking tin.
Step 5:
Place the Tiffin in the fridge to chill for at least 2 hours.
Step 6:
Use a sharp knife to cut the Tiffin into 8 pieces and serve.
Ingredients
- 120g Butter (unsalted)
- 2 tbsp Billington's Unrefined Golden Caster Sugar
- 3 tbsp Golden syrup
- 20g Cocoa powder
- 225g Digestive biscuits (crushed)
- 225g Dark chocolate (melted)
- 25g Raisins
- 25g Glacé cherries (chopped)
Utensils
- Small square or round baking tin
- Large heatproof bowl
- Wooden spoon
Ingredients
- 120g Butter (unsalted)
- 2 tbsp Billington's Unrefined Golden Caster Sugar
- 3 tbsp Golden syrup
- 20g Cocoa powder
- 225g Digestive biscuits (crushed)
- 225g Dark chocolate (melted)
- 25g Raisins
- 25g Glacé cherries (chopped)
Utensils
- Small square or round baking tin
- Large heatproof bowl
- Wooden spoon