Description
Chocolate Tiffin easy and delicious fridge cake recipe. There is no real cooking involved and so this is great for kids to help you cook with too.
This chocolate fridge cake traybake is also known as Scottish tiffin. Whenever I make this, it never lasts long! So if you want a quick, tutorial on how to make chocolate tiffin, then this recipe could be the one for you. Some Scottish recipes need to be tried, and my Scottish husband would most definitely agree that this is one of them.
Chocolate tiffin easy and delicious which is great for birthdays, afternoon tea, or just as a general treat.
[ratings]Ingredients
- 240g Digestive Biscuits
- 100g Raisins
- 3 Tbsp Golden Syrup
- 3 Tbsp Cocoa Powder
- 3 Tbsp Caster Sugar
- 150g Butter
- 200g Chocolate - I like to use 100g Dark and 100g Milk Chocolate
Instructions
Line a 20cm x 20cm baking tin and then place to the side.
Then in a plastic bag roughly smash up the digestive biscuits. You want to ensure you have chunks of biscuits, as well as some small bits and crumbs. The video tutorial gives you a guide. Then place the broken up biscuit into a bowl, along with the raisins. Then mix well to combine.
In a saucepan place in the sugar, golden syrup, cocoa powder and butter. Heat this on the stove on a low to medium heat until melted. Then pour this on to the biscuit and raisin. Stir this through properly trying to coat everything. This may take a minute or two.
Then place this into your tin, ensuring that you level it out, and get into the corners. I actually use a coffee tamper to do this (yes really) but you can use the back of a spoon or even super clean hands. Place the base into the fridge whilst you melt the topping.
To melt the chocolate, I like to use the bain marie style method. This is where you place a bowl over a saucepan filled with boiling water on the stove. DO NOT let the base of the bowl touch the water in the saucepan or your chocolate will go grainy. You can use a microwave to melt the chocolate if you find that easier.
Once the chocolate has melted, pour and level it out on to the cooled biscuit base. Then place back in the fridge for a minimum of 2 hours. Overnight is ideal.
To serve, remove the lining paper and cut into squares with a sharp knife.
Notes
You could use other biscuits such as rich tea if you wish.
I like the combination of half milk chocolate and half dark chocolate on top, but please choose to your own preference.
- Prep Time: 5 Minutes
- Chilling Time: 2 Hours
- Cook Time: 10 Minutes
- Category: Baking
- Method: Stove
- Cuisine: Scottish
Nutrition
- Serving Size: 1/12
- Calories: 313
- Sugar: 21.4g
- Sodium: 138mg
- Fat: 17.9g
- Saturated Fat: 10.1g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 37.5g
- Fiber: 3.2g
- Protein: 2.8g
- Cholesterol: 27.9mg