My Chocolate Tiffin Recipe

I made my first ever fridge cake yesterday. Definitely not challenging in the baking stakes but certainly satisfying. Given that baking is like a science and I’m not a scientist, I normally stick pretty rigidly to recipes for fear of increasing my, already high, risk of failure.

Cobbling together this Tiffin was MUCH more fun…no baking equals no science and so, after a cursory flick through some recipes and realising I didn’t have exactly the right ingredients for any one of them, I went off-piste.

.

The results were surprisingly yummy (don’t let my terrible photograph of the three wonky pieces that were left this morning put you off), so here’s what I (think) I did:

INGREDIENTS

Between 4 tablespoons and 100g of golden syrup
20g light brown sugar
150g unsalted butter
Approx 1 tbsp cocoa powder
200g digestive biscuits
smattering of chopped prunes – I used about 170g probably, maybe less
Handful of mini marshmallows
Big bar (225g) of 75% cocoa plain chocolate

METHOD

        • If you own a square baking tin, use it! Otherwise line anything you’ve got with straight edges and some depth with clingfilm. I used a lasagne dish then squashed a couple of mugs in one end to get the size I wanted. Leave the clingfilm to hang over the edge of your chosen dish
        • Bash the biscuits in a bag. I used a toddler wielding a toy hammer – a rolling pin would probably work too
        • Put the bashed biscuits into a big bowl with the prunes and marshmallows, set aside and let them rest – they’ve got a big moment coming up soon
        • Meanwhile, put the butter, golden syrup, sugar and cocoa powder in a saucepan and heat until the butter is melted. Gently mix while heating to get rid of any cocoa powder lumps
        • Multi-task at this point and melt the chocolate too. You will probably have a preferred technique – maybe the microwave, maybe a double boiler – I use a bowl balanced on a little saucepan of simmering water method. Take care here if you go down my route…you must not get water in the melted chocolate. I’m a little unclear as to what disaster will befall you and your chocolate if you do, but safest bet is to make sure you don’t
        • Add a couple of tablespoons of the melted chocolate into the saucepan of golden syrup/butter mixture and stir
        • Then pour the golden syrup mixture into the big bowl of bits that you put aside earlier (are you still with me!?) and stir it all together until the gooey mixture covers all the biscuits, prunes and marshmallows
        • Squidge the mixture into your dish/tin
        • Finally drizzle the rest of the melted chocolate over the top
        • Chill in the fridge for a few hours then slice, peel away from the clingfilm and enjoy!
Best of Worst
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11 thoughts on “My Chocolate Tiffin Recipe

  1. That looks lovely. And I think it’s fantastic that “toddler with a toy hammer” is part of your baking equipment 😉 Mine is fairly enthusiastic about rolling dough and eating anything cooked and raw… I think he’d probably get into the spirit of bashing if encouraged though!

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  2. Choc tiffins are gods gift to mummies and the devils food for dieters, sadly I am in the dieting camp at rhe moment :’-( #bestandworst

    Like

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