Tiffin was invented in the early 1900’s in Troon, Scotland, a type of fridge cake that does not require baking.
A cake-like traybake composed of crushed biscuits, sugar, syrup, raisins, cherries and cocoa powder, often covered with a layer of melted chocolate. Prince William requested a chocolate refrigerator cake to sit alongside the fruit cake at his wedding. Remembered fondly by Prince William from his childhood, McVitie’s were commissioned to provide the cake.
Steering away from the traditional filling, these days you can find a great variation from mini marshmallows and Malteasers or salted caramel.
Makes: 16 squares
Takes: 15 minutes, plus chilling
Grease and line a 20cm square tin with baking paper.
Melt the chocolate, butter, and syrup together and stir in the cocoa powder.
Place the digestive biscuits in a freezer bag, seal it and break up the biscuits using something heavy, like a rolling pin.
Put the broken biscuits into a large mixing bowl along with the Maltesers and mini marshmallows.
Pour the melted chocolate mixture over the dry ingredients, and stir together.
Spoon into the tin and press down with the back of a spoon, making a smooth surface.
Melt the chocolate for the topping and stir in the butter and golden syrup, do the same with the white chocolate. Spoon over the mixture in the tin, and use a knife to marble the chocolates.
Place in the fridge until the chocolate has set, then lift out using baking paper onto a chopping board. Using a large knife, cut the traybake into 16 squares.