(Crystallised) Syrup & Chocolate Tiffin

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).

Crystallised syrup tiffin


110g butter
2 tbsp sugar
2 tbsp golden syrup
4 tsp cocoa
225g biscuits
1 handful raisins
100g milk chocolate
100g dark chocolate

Chocolate tiffin

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!

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