- 300g crushed digestive biscuits (20 whole biscuits)
- 150g butter
- 4.5 level tbsp golden syrup
- 3 tbsp cocoa
- 100g dried fruit, apricot, sultana or glace cherry (or a combination of any dried fruit you like)
- 200g of milk, dark and white good quality chocolate
Place the butter, syrup and cocoa powder in a bowl and place in the Simmering Oven or at the back of the AGA to melt the ingredients.
Stir in the crushed biscuits and dried fruit and mix well until the biscuit crumb has been coated. Pour the mixture into a baking tin which has been lined with Bake-O-Glide and set in the fridge.
Break up the chocolate into pieces and put into small bowls at the back of the AGA or place in the Simmering Oven to melt.
When the Tiffin mixture has firmed up in the fridge, spread the melted chocolate over the top in three sections of milk, dark and white chocolate. Return to the fridge to set.
Take out of the fridge and leave to room temperature for 10 minutes before cutting into squares (if too cold, the chocolate will break when you try to cut it). You can freeze for up to a month with or without the chocolate topping.
By Sue Eggleston