Easter Egg Tiffin

A guaranteed hit with little ones, making tiffin is good way to use up dried fruit, nuts and biscuits. Try experimenting with different combinations.

Hands-on time 20min, plus cooling, chilling and softening. Cooking time about 20min. Cuts into 16 squares

FOR THE TIFFIN

 100g unsalted butter, chopped, plus extra to grease

 50g sunflower seeds

 100g cashew nuts

 300g dark chocolate (about 55% cocoa solids), roughly chopped

 100g milk chocolate, roughly chopped

 50g golden syrup

 100g raisins

 200g digestives, roughly broken

FOR THE TOPPING

 100g dark chocolate (about 55% cocoa solids), roughly chopped

 100g milk chocolate, roughly chopped  30g white chocolate, finely chopped

 75g chocolate mini eggs

1 Preheat oven to 180°C (160°C fan) mark 4, and lightly grease and line a 20.5cm square tin with baking parchment. For the tiffin, spread the sunflower seeds and cashews on a separate baking tray, then toast in oven for 8min, or until golden. Cool completely.

2 Meanwhile, melt the chocolates, butter, syrup and a pinch of salt in a heatproof bowl set over a pan of barely simmering water, stirring occasionally. Set bowl aside to cool for 5min, then stir in the raisins, digestives and toasted sunflower seeds and cashews. Tip into the lined tin and roughly flatten with the back of a spoon. Chill for 30min.

3 For the topping, melt dark and milk chocolates together as before, followed by the white chocolate in a separate bowl. Spread the dark chocolate mixture evenly over the tiffin. Using a teaspoon, dollop on small blobs of melted white chocolate, then marble them in using the tip of a cutlery knife or a skewer.

4 Arrange mini eggs over the top and chill until set. Allow to soften at room temperature for 10min, then transfer to a board and cut into 16 squares. Serve.

PER SQUARE 418cals, 6g protein, 25g fat (13g saturates), 42g carbs (35g total sugars), 2g fibre

TO STORE Keep in an airtight container at room temperature for up to 5 days.