A take on tiffin

It’s been the season of birthdays at work of late and a much-loved excuse to bake! So far I’ve made chocolate aubergine cake, a lemon polenta slice, and a fondant fancy. This weekend I decided to try something new: tiffin. Yes, I have never made this fool-proof fridge cake before – but I will again! Fortunately the recipe made more than enough leaving me a sample (or two) to enjoy…

Chocolate, apricot and ginger tiffin
225g butter
4tbsp caster sugar
2tbsp cocoa powder
2tbsp golden syrup
100g dark chocolate
450g digestive biscuits, crushed
200g dried apricots, chopped
4 balls of stem ginger, chopped

Melt together the butter, sugar, syrup, chocolate and cocoa powder in a bain-marie.
Remove from the heat and stir in the biscuits, apricots and ginger.
Line a tin with cling film, then spoon in the mixture, pressing down firmly.
Place in the fridge to set before cutting into small square pieces.


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