Tiffin Cake
Tiffin Cake
A chocolate cake with adifference, moist and sumptuous, why not try out your own version of the tiffin cake on your friends and family. Try addingalternative chopped dried fruit or a drop of liqueur to make your tiffin different and special!!
 Prep Time ~45 mins | Chilling Time ~ Overnight |
 Approx Cost ~ £6 |  Difficulty ~ Easy |
 Freeze ~ No |  Makes ~ 8 Wedges |
Ingredients
125g / 4oz butter, plus extra to grease
50g / 2oz raisins
75g / 3oz pitted dates, chopped
4 tablespoons brandy
200g / 7oz good quality plain chocolate, broken in pieces
3 tablespoons golden syrup
250g / 9oz digestive biscuits, roughly crushed
Grated zest of ½ large orange
Topping:
150g / 5oz good quality plain chocolate, broken in pieces
25g / 1oz butter
Method
- Lightly grease and base line a 20cm / 8 inch round shallow cake tin, about 4cm / 1 ½ inch deep
- Put the raisins and dates into a bowl. Pour on the brandy and leave to soak for 30 minutes.
- Melt the chocolate with the butter and golden syrup in a heavy based pan over a gentle heat. Remove from the heat.
- Add the crushed biscuits, orange zest, raisins and dates, together with any remaining brandy.
- Mix well, pour into the prepared tin and spread evenly. Allow to cool, then chill for 1 hour.
- For the topping, melt the chocolate with the butter in a heatproof bowl set over a pan of simmering water. Stir until smooth, allow to cool, then pour over the biscuit layer.
- Chill in the fridge overnight. Cut into wedges to serve.