Last week I talked of my desire to make Chocolate Tiffin for the NCT ladies. Thank you for the tips and suggestions about biscuits and fruit options. The recipe I settled upon in the end was based on this one on the netmums website.
It was super easy to make, and I have to say the final cakes were absolutely amazing and got lots of lovely compliments from the girls.
- 100g butter/hard margarine (not low-fat, as it won’t set)
- 25g soft brown sugar
- 3 tbsp cocoa
- 4 tbsp golden syrup
- 225g crushed digestive biscuits (pop them in a freezer bag and give them a bash with a rolling pin. You still want some small pieces of biscuit, so don’t get too carried away!)
- 150g raisins
I also used…
- 100g glace cherries (natural colour), chopped
- 300g milk chocolate (chocolate buttons because they were on offer in Tesco!)
- Melt the butter, sugar, cocoa powder and syrup.
- Add the crushed biscuits and dried fruit and mix well.
- Press into a 20cm x 20 cm tin, lined with clingfilm (so that the clingfilm comes out over the sides – this will help you get the final cake out of the tin).
- Melt the milk chocolate in a bowl over a pan of simmering water.
- Pour the melted chocolate over the top of your biscuit base.
- Pop in the fridge for a couple of hours, or overnight, to set.
- Tip out of the tin, removing the clingfilm, and cut into pieces. As this is a rich treat I kept the pieces fairly small, cutting into 20 pieces.
Ohh it was sooo good. Next time I think I might try adding some dried apricots or dates, and maybe doing a mix of milk and dark chocolate for the topping.
Edited to add: I kept the tiffin in the fridge before serving so that it wasn’t too warm and melty to eat.