Tiffin

 

• 150g salted butter
• 3 tbsp golden syrup
• 200g dark chocolate
  chopped
• 200g milk chocolate
  chopped
• 12 glacé cherries
  halved
• 6 gingernut biscuits
  broken into small pieces
• 4 tbsp flame raisins
• 50g blanched whole almonds
• 1-2 handfuls Easter egg pieces
  broken into small shards

Method

• Step 1

  Put the butter and golden syrup in bowl with three-quarters of the dark and milk chocolate, and melt gently over a pan of simmering water until melted and smooth.

• Step 2

  Stir in the cherries, gingernuts, raisins and almonds, and then tip into a baking-paperlined, deep, 18cm-square baking tray. Chill in the fridge for 30 minutes.

• Step 3

  Melt the remaining dark and milk chocolate, and spread over the top of the tiffin. Push in broken pieces of Easter egg and chill until set. Cut into squares to serve and keep any leftovers in the fridge for up to a week.

I used custard creams instead of ginger nuts.  

https://www.olivemagazine.com/recipes/family/easter-trash-tiffin/?utm_content=&utm_campaign=20250420_ol_sun_act_5797508_olive_Newsletters_Easter%20trash%20tiffin_6219572&utm_medium=Email&utm_source=Adestra