Chocolate Tiffin

Biscuit pieces mixed into melted, gooey, chocolatey stuff and topped with plenty of good quality, chocolate. It has to be dark and 70% cocoa solids.


  • 220g (8oz) butter
  • 150g (5oz) golden syrup
  • 50g (2oz) unsweetened cocoa powder
  • 100g (4oz) raisins (or a mixture of any dried fruits - a few glacé cherries work well)
  • 450g (1lb) ginger nuts
  • 220g (8oz) 70% cocoa solids dark chocolate (I used Lindt)

You will also need -

A baking tin sized around 20 x 34cm and about 3cm deep - lined with baking parchment


  1. Place the ginger nuts in a large, sealable, plastic bag and bash them into small pieces with a rolling pin. You want to be able to see a few chunks rather than it being all rubble.
  2. Now gently melt the butter, golden syrup, cocoa powder and raisins in a large pan.
  3. When everything is nicely melted and mixed, pour in the crushed biscuits and mix very well.
  4. Tip this mixture into the prepared tin and press the mixture out into all the corners so that there are no spaces and it is firm and solid (see tip above).
  5. Break the chocolate into small pieces in a microwaveable bowl and melt this gently until no lumps remain when you stir the liquid chocolate.
  6. Now spread the melted chocolate evenly over the top of the tiffin mixture and leave to chill in the fridge until solid.
  7. When you are ready to cut up the tiffin, use the paper to lift it out of the tin and then use your sharpest knife to cut it into your chosen sizes. This is best eaten straight out of the fridge.

Keywords: chocolate, treat, indulgent, celebration, tiffin, fridge,