Chocolate Tiffin

Tiffin in the tin
Tiffin topped
Tiffin tile


Sufficient for an ordinary swiss roll tin.
For the cake:
For the topping:


  1. Line a 20 cm square swiss roll tin with greaseproof paper, using pieces large enough to extend an inch above the top of the tin.
  2. Put the butter and syrup into a bowl and melt by giving two 1 minute bursts at half power in the microwave, stirring between bursts.
  3. Put half of the biscuits into a bowl and break them up into small pieces with your hands.
  4. Reduce the other half of the biscuits to fine crumbs, either by putting them in a plastic bag and bashing them with a rolling pin or using a food processor (i.e. a thing with a blade).
  5. Add the crumbs and dried fruit to the biscuit pieces and stir to combine.
  6. Add the chopped chocolate to the butter/syrup mixture and give it another 1 minute burst in the microwave at half power.
  7. Stir the chocolate/butter/syrup mixture until it is silky.
  8. Add the chocolate/butter/syrup mixture to the dry ingredients and mix well.
  9. Tip the mixture into the lined tin and spread it out evenly; work hard on this, pressing it down firmly with the back of a metal spoon to make the surface as smooth as you can and reach into all the corners.
  10. Place the tin in the fridge for at least 2 hours or overnight.
  11. Remove the tin from the fridge before starting the next step.
  12. Put the ingredients for the topping into a bowl and melt them as you did the butter/syrup/chocolate combination.
  13. Stir the topping mixture until it is silky.
  14. Pour the topping over the cake and spread it as evenly as you can with a spatula, getting into all the corners.
  15. Leave the topping to set at room temperature (white marks will form on the chocolate if you put it back in the fridge).
  16. Once set, lift the cake from the tin and chop it into small pieces to serve.

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