It’s been a while since I baked. Therefore something nice, quick and easy…
Tiffin is basically a fridge cake (what actually is the difference?!) Click here for my fridge cake – it’s practically the same.
Top tip: If you’re hosting a ‘posh’ party call it ‘tiffin cake’; if you’re having your mates round call it ‘fridge cake’. Simple!!
So here we go. The recipe has been designed to make it easy with very little remainder ingredients)
- 300g milk chocolate (usually 3 whole bars)
- 100g coco powder (just throw it in!)
- 400g ginger biscuits (usually 2 lots)
- 250g unsalted butter (usually the whole thing)
- 100g almonds (usually 1 small bag)
- 100g pistachios (usually 1 small bag)
- 150g golden syrup (buy the squirty one!)
- Zest of one whole orange (this is the only tedious bit!)
- One 24x24cm baking tin
- Line the baking tin with greaseproof paper and preheat the oven to 180C
- Put the pistachios and almonds on a a tray and toast them in the oven at around 180C until slightly golden. This took mine about 8 minutes.
- Crush the biscuits in a food processor (or, use a bag, towel and rolling pin) and pour into a large bowl.
- Stir the toasted nuts and coco powder into the crushed biscuits.
- In a pan, melt the butter and golden syrup together. Once melted, pour the mixture into the bowl with the crushed biscuits in. Stir well.
- Grate in to the bowl the orange zest.
- Pour the mixture into the lined baking tin. Press it flat.
- Leave in the fridge for 2 hours.
- Melt this chocolate (I use a microwave) and pour over the biscuit mixture.
- Leave in the fridge for about 1 hour, until it is just about set.
- Cut into squares.
- Put back into the fridge in an airtight container, leave to set properly.
These are VERY rich. I cut a 4×4 grid making 16 squares however these were very filling. Feel free to cut to whatever shape/size you want and enjoy!