Tiffin

Method

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. 

   • 120g Butter (Unsalted)
   • 2 tbsp Billington's Unrefined Golden Caster Sugar
   • 3 tbsp Golden Syrup
   • 20g Cocoa Powder

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.

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.

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.

5. Place the Tiffin in the fridge to chill for at least 2 hours.

6. Use a sharp knife to cut the Tiffin into 8 pieces and serve.