Makes 16 squares

I love tiffin. It’s also known as refrigerator cake, as there’s no baking required. Setting the cake in the fridge results in a rich biscuity chocolate concoction, studded with other sweet treats. Adaptations are listed below to make these vegan and/or gluten-free.

Ingredients:

150g butter/vegan baking block

75g caster sugar

75g golden syrup

30g cocoa powder

150g chocolate bourbon biscuits (gluten-free/vegan if required), crushed to a mix of powder and chunks

2 handfuls of sultanas

2 handfuls of mini marshmallows (gluten-free/vegan if required)

100-200g dark and/or milk chocolate (gluten-free/vegan if required), melted.

Optional: I’ve made mine extra special with two tubes of Rolos (these should be gluten-free but unfortunately are not vegan)

Step 1: Line an 8×8 inch baking pan with grease proof paper.

Step 2: Over a medium low heat, melt the butter, sugar, syrup and cocoa together until smooth, remove from the heat and allow to cool slightly.

Step 3: In a bowl combine the crushed bourbon biscuits, sultanas, marshmallows and rolos (if using) and then stir through the cooled molten cocoa mix until fully combined.

Step 4: Tip into the lined pan and press out until it is in one smooth and level layer. Place in a fridge to set for half an hour.

Step 5: Smooth over the molten chocolate (100g will give a thin layer, 200g a thicker) and cover and place in the fridge to set for a couple of hours until everything is firm. Once fully set, cut into 16 squares using a hot knife.

Store in a sealed container in the fridge for up to a week.