www.odlums.ie /recipes/chocolate-biscuittiffin-cake/

What you need:

Square Tin

 

18cm / 7"

23cm / 9"

Round Tin

15cm / 6"

20cm / 8"

25cm / 10"

Butter

275g / 10oz

400g / 14oz

575g / 1½lb

Golden Syrup

150ml / ¼pt

175ml / ½pt

450ml / ¾pt

Good Quality Chocolate

225g / 8oz

450g / 1lb

900g / 2lb

Digestive Biscuits 400g (roughly crushed)

½ packet

1 packet

2 packets

Rich Tea Biscuits 400g (roughly crushed)

½ packet

1 packet

1 packet

Shamrock Nuts (walnuts, brazil nuts, almonds)

125g / 4oz

225g / 8oz

450g / 1lb

Shamrock Fruit (sultanas, apricots, cherries)

125g / 4oz

225g / 8oz

450g / 1lb

How to:

  1. Line the tin with cling film, allowing enough to completely fold over the top when tin is full.
  2. Melt the chocolate, syrup and butter in a large bowl over a pan of hot water or in a microwave on medium power. Stir to make sure all ingredients are well mixed together.
  3. Add the crushed biscuits, fruits and nuts and stir well.
  4. Transfer mixture to the prepared tin. Level it on top and press down well to avoid air gaps. Fold over the cling film and cover completely.
  5. Place in the fridge to set for about 3 hours. It will keep for up to two weeks in the fridge.
  6. To serve or decorate, just turn out and carefully peel off the film.

 

chocolate biscuit tiffin cake

Chocolate Biscuit/Tiffin Cake

Category

Cakes

Chill Time

3 hours

What you need:

Square Tin

 

18cm / 7"

23cm / 9"

Round Tin

15cm / 6"

20cm / 8"

25cm / 10"

Butter

275g / 10oz

400g / 14oz

575g / 1½lb

Golden Syrup

150ml / ¼pt

175ml / ½pt

450ml / ¾pt

Good Quality Chocolate

225g / 8oz

450g / 1lb

900g / 2lb

Digestive Biscuits 400g (roughly crushed)

½ packet

1 packet

2 packets

Rich Tea Biscuits 400g (roughly crushed)

½ packet

1 packet

1 packet

Shamrock Nuts (walnuts, brazil nuts, almonds)

125g / 4oz

225g / 8oz

450g / 1lb

Shamrock Fruit (sultanas, apricots, cherries)

125g / 4oz

225g / 8oz

450g / 1lb

How to:

  1. Line the tin with cling film, allowing enough to completely fold over the top when tin is full.
  2. Melt the chocolate, syrup and butter in a large bowl over a pan of hot water or in a microwave on medium power. Stir to make sure all ingredients are well mixed together.
  3. Add the crushed biscuits, fruits and nuts and stir well.
  4. Transfer mixture to the prepared tin. Level it on top and press down well to avoid air gaps. Fold over the cling film and cover completely.
  5. Place in the fridge to set for about 3 hours. It will keep for up to two weeks in the fridge.
  6. To serve or decorate, just turn out and carefully peel off the film.

 

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