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

Tips ~ This can be stored in the fridge for up to 1 week.

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.