Chocolate fridge cake (Tiffin).

This weeks recipe is an old favourite of mine, or it was until I very foolishly decided to adapt it for work. Now I make 30-40, 28"x18" bakery tray mixes a week, and use more than a ton of digestive biscuits. But you’ll be glad to know the original recipe is only for a 20 cm (8”) tin and needs just 225g (8ozs) of biscuits.

Makes 16 small slices or 8 big.

Base

225g (8oz) digestive biscuits

60g (2oz) glace cherries

2 tablespoons golden syrup

115g (4oz) butter

115g (4oz) milk chocolate

Topping

115g (4oz) Milk chocolate, melted

A small amount of white chocolate, melted (optional)
Glace cherries (optional)

Biscuit base

Grease a 20 cm (8”) round springform cake tin. Cutting out a circle of silicone paper, line the bottom.

1.  Place the biscuits into a bowl and smash them up into small piece, by using the end of a rolling pin. Add the cherries.
2. Melt the butter in a saucepan, add the golden syrup, then the chocolate, stir with a mixing spoon until melted and blended together. Pour onto the biscuits and cherries and mix well.  
3. Empty into the prepared tin and press in, forming an even surface. Put in the fridge and chill for at least an hour.

Topping

When set - pour the melted milk chocolate onto the biscuit base and spread out. If using the white chocolate, either grate it onto the milk chocolate or melt it in a saucepan over boiled water then using a piping bag, spin it on to the chocolate in a pattern. (If you didn't want to decorate with white chocolate, you could always decorate the top with glace cherries instead). Once set, cut into either large or small portions.