Tiffin

Method
Melt the chocolate and margarine in a bowl over a saucepan of simmering water, insuring that the water does not touch the bottom of the bowl. Combine the golden syrup in with the chocolate and margarine and once fully combined stir in the biscuits, cherries, walnuts and raisins. When completely coated turn into a greased swiss roll type tin, firmly spread and refrigerate over night.

To finish you can either melt some extra chocolate and poor over the tiffin leave to set in fridge for an hour before cutting into squares. Or you could make up some caramel and spread this over the tiffin refrigerate, once firm spread with melted chocolate and leave to set in the fridge for one hour before cutting. Or leave it as it is without the extra chocolate the choice is yours. For the caramel you will need: 1 small tin of condensed milk, 4oz margarine or butter, 4oz caster sugar, 2 tablespoons golden syrup. Place all in a saucepan cook slowly until the sugar has dissolved, then boil for 5-10 minutes stirring continuously.

Thanks to
Donna Lovegrove from the United Kingdom for submitting this Tiffin recipe.

Added on 02 December 2008.