This afternoon, in front of a roaring fire, the children and I have been curled up on the sofa, snuggled under piles of blankets. We watched The Sarah Jane Adventures, their very favourite program for a long time and, well-scripted as it is, I confess to loving it too, as well as the time I spend watching it with them in quiet contentment. For a little afternoon snack, nothing could have been better, today, than a cup of tea (for me), a glass of milk apiece (for the children) and a chunk of tiffin. Call it chocolate biscuit cake, call it fridge cake if you like, but it always has and always will be tiffin to me. Not for me, however, the extravagant concoctions of amaretti or wafers, with cherries, nuts, ginger and marshmallows. If you fancy something more along those lines, have a look at my recipe for Rocky Road. Tiffin should be, to my mind at least, quite plain and unfancy; a no-frills treat if you will.
I prefer half-and-half milk and plain chocolate for the topping, but you may, obviously, do as you please
220g digestive biscuits
1 tbsp golden syrup
2 tsp cocoa powder
2 tsp caster sugar
Crush the biscuits finely and stir in the raisins. Melt the butter, syrup, cocoa and sugar together and mix this into the biscuit crumbs. Press into a 9" square tin. Melt the chocolate and spread over the surface. Chill until just firm, then mark into squares. Chill until solid before breaking up the bars. Put the kettle on and hold any errant, pleading children at arm's length until their bedrooms are tidy...
This doesn't keep well. I mean, it can be stored in a box in the 'fridge just fine, but it doesn't generally hang around long enough to need that kind of treatment!