Tiffin recipe
 Nothing could be easier than tiffin. There’s barely any actual cooking in this tea-time treat. Swap the raisins for any other preferred dried fruit – cherries, apricots or sultanas all work perfectly. Equipment and preparation: You will need a 20cm/8in cake tin. 75g/2½oz golden syrup100g/3½oz unsalted butter, diced175g/6oz milk chocolate, roughly chopped125g/4½oz dark chocolate, roughly chopped225g/8oz oat biscuits, such as digestives, crushed100g/3½oz malted milk balls, such as Maltesers 100g/3½oz raisins 75g/2½oz golden syrup 100g/3½oz unsalted butter, diced 175g/6oz milk chocolate, roughly chopped 125g/4½oz dark chocolate, roughly chopped 225g/8oz oat biscuits, such as digestives, crushed 100g/3½oz malted milk balls, such as Maltesers 100g/3½oz raisins Method Line the base and sides of a 20cm/8in cake tin with baking paper.Combine the golden syrup, butter, milk chocolate and dark chocolate in a medium-large heat-proof bowl set over a pan of barely simmering water. Stir from time to time until the ingredients are nearly all melted and smooth. Remove from the heat, stir until smooth and leave to cool for 5 minutes.Meanwhile, combine the crushed oaty biscuits with the honeycomb-centred chocolate and raisins in a large mixing bowl. Pour the melted chocolate mixture into the bowl and, using a rubber spatula, mix to combine thoroughly. Scoop the mixture into the prepared tin and spread level using the back of a spoon. Chill for one hour until firm and then cut into portions to serve. Line the base and sides of a 20cm/8in cake tin with baking paper. Line the base and sides of a 20cm/8in cake tin with baking paper. Combine the golden syrup, butter, milk chocolate and dark chocolate in a medium-large heat-proof bowl set over a pan of barely simmering water. Stir from time to time until the ingredients are nearly all melted and smooth. Remove from the heat, stir until smooth and leave to cool for 5 minutes. Combine the golden syrup, butter, milk chocolate and dark chocolate in a medium-large heat-proof bowl set over a pan of barely simmering water. Stir from time to time until the ingredients are nearly all melted and smooth. Remove from the heat, stir until smooth and leave to cool for 5 minutes. Meanwhile, combine the crushed oaty biscuits with the honeycomb-centred chocolate and raisins in a large mixing bowl. Pour the melted chocolate mixture into the bowl and, using a rubber spatula, mix to combine thoroughly. Scoop the mixture into the prepared tin and spread level using the back of a spoon. Chill for one hour until firm and then cut into portions to serve. Meanwhile, combine the crushed oaty biscuits with the honeycomb-centred chocolate and raisins in a large mixing bowl. Pour the melted chocolate mixture into the bowl and, using a rubber spatula, mix to combine thoroughly. Scoop the mixture into the prepared tin and spread level using the back of a spoon. Chill for one hour until firm and then cut into portions to serve. Recipe tips A good handful of mini marshmallows would take this from tiffin to rocky road. If making it for adults, you could consider adding some candied peel or stem ginger, increase the dark to milk chocolate ratio and even swap the digestive biscuits for crisp amaretti. A handful of toasted almonds, hazelnuts or pistachios wouldn’t be a bad idea either.