Makes 16 squares
A perfect non-bake ‘bake’ to make with children. Tiffin, or refrigerator cake, is a rich biscuity chocolate concoction which combines store cupboard and fridge ingredients to make a tasty treat. It’ll keep for up to a week in the fridge too (although I’ve never known it to last so long!)
I’ve given you options here to turn it into a gluten-free and/or vegan treat, if required. You can vary the amount of biscuits used (see below) using the lower amount will give a softer, fudgier tiffin, the higher makes a more solid tiffin. Both are good!
- 150g butter/vegan baking block
- 75g caster sugar
- 75g golden syrup
- 30g cocoa powder
- 160g-200g biscuits (I like using digestives or rich teas) (gluten-free/vegan if required), crushed to a mix of powder and chunks
- 2 handfuls of sultanas
- 200g dark and/or milk chocolate (gluten-free/vegan if required), melted
- Optional: Handful of mini marshmallows (gluten-free/vegan if required)
Step 1: Line an 8×8 inch baking pan with grease proof paper.
Step 2: Over a medium low heat, melt the butter, sugar, syrup and cocoa together until smooth, remove from the heat and allow to cool slightly.
Step 3: In a bowl combine the crushed biscuits and sultanas, and then stir through the molten cocoa mix until fully combined.
Step 4: Tip into the lined pan and press out until it is in one smooth and level layer.
Step 5: Smooth over the molten chocolate and, if using, sprinkle over the marshmallows, pressing them gently into the melted chocolate. Cover and place in the fridge to set for a few hours. Once fully set, cut into 16 squares using a hot knife.
Store in a sealed container in the fridge.