WAWA’S TIFFIN
I found this recipe in my grandmother’s recipe book and it is so good. It includes an egg, which isn’t common for a tiffin, but it really adds to the rich decadence of this fridge treat.
Preparation 20 minutes, plus setting Cooking 5 minutes Serves 8-12
250G DIGESTIVES OR ANY OTHER BISCUITS
100G RAISINS OR ANY OTHER DRIED FRUIT
110G UNSALTED BUTTER
50G ICING, CASTER OR GRANULATED SUGAR
2 TBSP COCOA POWDER
1 EGG, WHISKED
100G ANY KIND OF CHOCOLATE (I THINK DARK IS BEST) 1 TSP SEA SALT
1 Break up the biscuits well by either placing them in a freezer bag and bashing with a rolling pin or pulsing a few times in a food processor. Transfer to a large mixing bowl, along with the raisins.
2 Add the butter, sugar and cocoa powder to a saucepan and gently melt over a low heat for 3-5 minutes until fully melted, mixing often. Once it’s a nice, loose mix, remove from the heat and whisk the egg in quickly and thoroughly. It might look a little lumpy for a minute but keep whisking and it’ll smooth out and thicken slightly.
3 Pour the butter mix over the biscuits and stir very well to combine and fully coat. Pile the tiffin mix into a prepared 23cm square baking pan lined with parchment paper and press down well with the back of a spatula or wooden spoon to create a compact tiffin with a level top.
4 Melt the chocolate in a bain marie (or microwave in 30-second bursts, stirring in between each burst), then pour on top of the tiffin mixture.
5 Once all the chocolate has been poured on, lift the baking pan and tilt gently from side to side to encourage the chocolate to spread over the entire surface of the tiffin. Sprinkle the salt on top and transfer to the fridge for 30 minutes to set. Slice up and enjoy!