Chocolate Orange Tiffin

Makes approximately 15 slices

This is a no-bake refrigerator cake, which has a fruity crumbly base and a rich chocolate top. Each piece is decorated with a segment of chocolate orange which gives the cake it’s dominant flavour, I also added some chocolate honeycomb sprinkles, but these aren’t obligatory.

You can use either digestive or rich tea biscuits (I used rich tea as I prefer them) and you can use your favourite dried fruit (I went for a mix or berries, cherries and sultanas).

I used a square cake pan, lined with greaseproof paper to set these in the fridge but it’s worth slicing these into pieces before they are fully set, otherwise it’ll be tricky to cut through the chocolate top.

• Ingredients:
• 100g butter
• 4 tbsp golden syrup
• 2 tsp cocoa powder
• 200g crushed biscuits (digestive or rich tea)
• 100g dried fruit
• 200g dark chocolate
• Milk chocolate orange, broken into segments
• Honeycomb chocolate sprinkles (optional)

Step 1: Place a heavy-bottomed pan on a low heat and melt together the butter, syrup and cocoa.

Step 2: Stir in the crushed biscuits (you want a mix of finely crushed to a powder and some more chunky bits) and dried fruit and then press into a lined square tin. Cover and leave in the fridge for 20 minutes or so to firm up.

Step 3: Melt the dark chocolate gently in a bowl over a pan of simmering water (ensure the base of the bowl does not come into contact with the water).

Step 4: Remove the biscuit base from the fridge and carefully spread the molten chocolate over the top to make an even layer.

Step 5: Gently press the chocolate orange segments into the chocolate (my tin used 15 segments – 5×3). If using, next lightly sprinkle the chocolate honeycomb over the top. Cover and return to the fridge for another 20 minutes.

Step 6: Remove the tin again and carefully slice the tiffin so there is one segment of chocolate orange per piece. Re-cover and return to the fridge until fully set.