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Tiffin is one of the great no need to bake or refrigerator cakes based on crushed biscuits, chocolate and whatever fruit and nuts you like.  You could swap peanuts or pine nuts for the pistachios and swap the currants for dried cranberries or sultanas if you prefer.  Cut tiffin into neat slices and serve at tea-time or with coffee after dinner.

Free from Egg, Soya


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  1. Line a 15x20cm/6x8” dish with parchment.
  2. Break the biscuits into small pieces and put them into a large mixing bowl.
  3. Add the nuts, currants and cocoa and stir to combine.
  4. Put the butter, syrup and plain chocolate into another bowl and heat gently until just melted.
  5. Pour the mixture into the mixing bowl and stir until everything is coated.
  6. Tip the mixture into the prepared dish, spreading evenly to the edges, cover with clingfilm and press down firmly.
  7. Chill until set.
  8. Break the milk chocolate into a bowl and heat gently until runny, stirring occasionally.
  9. Pour the chocolate evenly over the set cake.
  10. Chill until the chocolate has set then cut into small neat slices.
  11. Store in an airtight container in the fridge.


Large bowl, saucepan, 15x20cm/6x8” baking dish. Parchment paper and mixing bowl

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