CHOCOLATE TIFFIN

Chocolate tiffin traybake but theres not a lot of baking. Everyone has some memories of childhood treats made over easter holidays and Christmas. The first was made with wartime rations and over the years had more indulgent ingredients.

My Grandmother ran a restaurant with black and white service during the war years and if she could get the ingredients this was a treat to have with an afternoon tea or tiffin. People will say you couldn't get ingredients like that. You could if you knew the right person and bought on the black market. My Grandmother had three 25 gal drums of olive oil in her basement during the war years, but thats another story.

Ingredients:

• 400 g digestive biscuits

• 400 g milk chocolate

• 150 g unsalted butter

• 4 tbsp golden syrup

• 2 tbsp good quality drinking chocolate

Instructions:

• Place the digestive biscuits into a blender and mix to a crumb. Empty the crumbs into a large mixing bowl.

• Place 200g of the milk chocolate into a glass bowl and add the butter, syrup and cocoa powder. Place over a pan of boiling water and stir until melted together.

• Pour the chocolate mixture over the digestive crumbs and stir until well combined.

• Line a baking tray with greaseproof paper. Tip the biscuit mixture into the tray and using the back of a metal spoon spread the mixture, taking care to even it out and press into the corners. Place in the refrigerator for at least 30 minutes.

• Break up the remaining 200g milk chocolate into a clean bowl and place over a pan of boiling water, stir until melted and pour over the chocolate base. Return to the fridge until the chocolate has solidified before removing and cutting into squares.

You can add marshmallows, sultanas, nuts, cherries or what ever you have, I love crushed up honeycomb marshmallows, Simply stir into the biscuit base..

I want to die peacefully in my sleep, like my grandfather.. Not screaming and yelling like the passengers in his car.