Ingredients

The following ingredients have 4 Servings
  • 60 gm (1/3 cup) sultanas/golden raisins
  • 1 1/2 tbsp brandy (optional) (See Note 1)
  • 50 gm (1/3 cup) almonds (See Note 2)
  • 100 gm (4 ounces) milk chocolate - broken into small pieces (See Note 3)
  • 120 gm (1/2 cup) unsalted buter
  • 2 tbsp cocoa powder (See Note 1)
  • 2 tbsp golden syrup or honey (See Notes 1 and 4)
  • 225 gm (2 1/4 cup) digestive biscuits or graham crackers - slightly crushed (See Note 5)
  • 200 gm (8 ounces) milk chocolate - broken into small pieces (See Note 3)

Instruction

  • Line a square 20cm x 20cm / 8 inch x 8 inch baking tray or Pyrex dish with non-stick baking paper, being sure to leave a little hanging over to make it easier to remove the Tiffin.
  • If using the brandy, place the sultanas/golden raisins in a small bowl and add the brandy. Set them aside while you prepare the other ingredients.
  • It is an optional step to toast the almonds. Toasting the almonds does improve their flavour and their crunch. My preferred method is to toast them in the oven as there is more even heat distribution. (See Note 2.)
  • Place the 100 gm (4 ounces) of chocolate into a medium size bowl with the butter, cocoa and golden syrup. Place the bowl over a saucepan of barely simmering water, making sure that the bottom of the bowl doesn’t touch the water. Stir occasionally until the chocolate and butter have almost melted. Remove the bowl from the heat; the residual heat will melt the remaining chocolate and butter. Stir the chocolate and syrup mixture. It may appear to have separated but stirring will bring it together again.
  • Meanwhile, place the biscuits/cookies into a zip-lock plastic bag and gently crush with a rolling pin making sure to leave some chunky pieces. Don’t reduce them all to crumbs, you want to have some chunks. If you prefer to not use a plastic bag, place the biscuits into a bowl and crush using a potato masher.
  • Place the crushed biscuits/cookies into a large bowl together with the chopped almonds, sultanas/golden raisins and any brandy, if you used it. 
  • Pour the chocolate over the biscuit crumbs and mix well to combine.Pour into the prepared baking dish and, using a spatula or the back of a spoon, push it down firmly to form an even layer. 
  • Melt the remaining chocolate in a clean heatproof bowl over a pan of barely simmering water being careful that the bottom of the bowl does not touch the water and no water/steam is able to get into the bowl. Stir the chocolate occasionally. When it has almost melted, remove the bowl from the heat. The residual heat will melt the remaining chocolate. Stir the chocolate again.If you prefer to use a microwave, add chopped chocolate to a microwave-safe bowl. Melt in 30-second increments, stirring frequently, being careful to not burn the chocolate. Pour the melted chocolate over the base and use a spatula to spread it evenly.
  • Place in the fridge for about two hours or until it is set.To serve the Tiffin, remove it from the fridge about 10 minutes before you want to cut it.The Tiffin can be stored in an airtight container in a cool, dry location for up to 5 days. If the weather is hot, it can also be stored in the fridge. Put a few sheets of paper towel in the bottom of the container to help absorb moisture which may form in the fridge and cause the chocolate to “bloom” and develop a whitish coating. It is not dangerous to eat but is unsightly.