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Tiffin

Writer's picture: Jo AndersonJo Anderson

Recipe provided by Jo Anderson



A delicious treat that's easy to make. Store in the fridge...if you can resist eating it all at once!


Prep Time: 20 minutes

Cook Time: n/a


Ingredients

  • 100g whole almonds roughly chopped

  • 100g jumbo raisins

  • 100g sour cherries

  • 225g digestive biscuits

  • 200g 73% chocolate buttons

  • 4tbsp golden syrup

  • 170g hard butter


Method

  • Line a 20cm x 20cm square tin with greaseproof paper

  • Crush the biscuits so about a quarter are crumbs and the rest are small pieces

  • Melt the chocolate, syrup and butter in a pan over a low heat, stirring occasionally

  • Remove from the heat, gently stir in dry ingredients and mix well, ensuring all the dry ingredients are well coated

  • Press into the tin and chill for at least 2 hours

  • Turn out the cake and cut when cold




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