Chocolate tiffin is my go-to cake of choice when I'm out. Sometimes I fancy a brownie or a Victoria sponge, but generally I tend to edge towards a tiffin. I think it's because I am such a chocolate monster, that I sometimes get bored with all the sponge in cake. My friend Cecily, and boyfriend Scott think I'm quite irritating when I eat all the icing and filling of a cake but leave the sponge. I don't know about you, but to me that's the best bit! Tiffin however doesn't have sponge, especially not dry sponge, as it consists of a biscuit base, soaked in butter and syrup and flavoured with cocoa powder - YUM.
Sometimes it can have big chunks of biscuit, or can be finely crushed, sometimes it has nuts, cherries and dried fruit, and sometimes it's plain. But it HAS to have a lovely thick layer of milk (preferably milk, but dark will do) chocolate on top!
Recipe adapted from This page
110g (4 oz) butter
2 tablespoons sugar
2 tablespoons golden syrup
4 teaspoons cocoa
225g (8 oz) digestive biscuits, crushed (some fine and some chunky)
1 handful of raisins , and or glacier cherries, dates etc
225g (8 oz) milk chocolate
1. Melt the butter and syrup in a saucepan. Careful not to burn the butter. Now add the cocoa powder and sugar.
2. Crush the digestive biscuits. You can do this by hand or in a food processor. I place the biscuits into a freezer bag and use a rolling pin to crush them, which is good as it finely crushes some parts and leaves some good chunks too.
3. Now add your biscuits and handful of fruit/nuts to your wet mixture. Give them all a good mix so the dry ingredients are all covered.
4. Pour mixture into a Swiss roll size tin and press down. Melt the chocolate and pour over the mixture in the tin. Refrigerate for roughly and hour or until ready to serve.
I like mine with a cup of tea. It doesn't really need anything with it as it's so delicious and rich as it is.
This cake doesn't last very long in our house! My mum is also a big tiffin fan, and my dad and Scott just like cake generally, so they regularly enjoy eating the concoctions I find myself making.