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  • Author: Minela Bakes
  • Prep Time: 45 mins
  • Total Time: 45 mins
  • Cuisine: Dessert


Crunchy chocolate biscuit and raisin base topped with a layer of chocolate



For the base

  • 140 g butter unsalted
  • 50 g caster sugar
  • 50 g golden syrup
  • 30 g cocoa powder
  • 225 g biscuits Rich tea, or digestives
  • 50 g raisins

For the topping

  • 250 g chocolate milk, or dark


For the base

  1. Line a 8x8 inch baking tray with greaseproof paper.
  2. Crush the biscuits until they're mostly like breadcrumbs, with some chunks. A food processor makes very quick work of this.
  3. In a large saucepan, melt the butter, caster sugar, golden syrup and cocoa powder together.
  4. Add the biscuits and raisins into the pan, and mix until everything is combined.
  5. Pour the tiffin mixture into the cake tin, and press down firmly. A wooden spoon, or bare hands work best for this.

For the topping

  1. Place the chocolate into a large bowl. Melt in the microwave, in 30 second bursts at a time, mixing between each 30 seconds.
  2. Pour the melted chocolate over the tiffin base, and use a spoon or spatula to smooth the chocolate over.
  3. Put the tiffin in the fridge overnight to set.
  4. Use a large, sharp knife to cut the tiffin into 16 equal pieces.

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