Chocolate Tiffin Fridge Cake

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Step 1.

Grease a brownie tin or small high sided roasting tray with a little butter and line the base with baking paper.

Step 2.

Melt the butter, caster sugar, golden syrup, cocoa powder in a large saucepan over a medium heat. Once melted, crush in the biscuits and add the fruit of your choice. Mix everything together then tip into the tin, pressing down with the back of your wooden spoon into an even layer.

Step 3.

Break the chocolate into a bowl. Melt in the microwave in 30 second bursts, or over a saucepan of simmering water (making sure the bottom of the bowl doesn’t touch the water). Pour the melted chocolate over the tiffin and spread into a thin layer. Put the tiffin into the fridge for at least 2 hours, until set then cut into squares.

Step 4.

Keep in an airtight container in the fridge. Best eaten cold with a cuppa.

You could use digestive biscuits, hobnobs, or ginger biscuits in this one. Raisins work well as the dried fruit.

125g Butter
2 Tbsp Caster Sugar
3 Tbsp Golden Syrup
50g Cocoa Powder
150g Dried Fruit Of Your Choice
200g Chocolate Of Your Choice For Topping
1 Pack Biscuits Of Your Choice