So, what to do when your golden syrup goes all hard and crystallised? You could melt it in a pan of hot water, or you could use it as a great excuse to use that last bit in the jar to make chocolate tiffin (otherwise known as chocolate biscuit cake or everything-tasty-you-can-name-in-a-cake-you-don’t-even-have-to-bake).
2 tbsp sugar
2 tbsp golden syrup
4 tsp cocoa
1 handful raisins
100g milk chocolate
100g dark chocolate
1. Place the biscuits in an airtight bag and bash into crumbs using a rolling pin
2. Melt the butter, sugar, syrup and cocoa gently in a non-stick saucepan until melted
3. Add the biscuits and raisins once melted, stir to combine
4. Pour the mixture into a loaf tin and press down with the back of a spoon
5. Melt the chocolate over the pan of simmering water and pour the melted chocolate into the loaf tin
6. Pop the tin in the fridge for around 1 hour to set, then cut into 12 pieces
Mmm, syrupy, chocolately goodness!