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Prep Time15 mins
Cook Time2 hrs
Author: Baking with Granny


  • 100 g Butter
  • 25 g Caster Sugar
  • 3 tbsp Cocoa Powder
  • 4 tbsp Golden Syrup
  • 225 g Digestives Biscuits approx. 15
  • 100 g Raisins
  • 230 g Milk Chocolate
  • White Chocolate to Decorate optional


  • Line your tray-bake tin with greaseproof paper. A 23x23cm baking tray (or equivalent) is ideal. Set aside.
  • Crush your digestive biscuits. You want most of it to be quite fine but leave some bits in bigger chunks to give your Tiffin a bit of texture.
  • Add the butter, sugar, cocoa powder, golden syrup and 30g of milk chocolate to a large bowl and melt over a bain-marie or in short burst in the microwave, stirring often.
  • Stir in the biscuits and raisins and mix well. Press the mixture into your pre-lined tin.
  • Melt the remaining milk chocolate in a bain-marie or in short bursts in the microwave, stirring often. Pour over the biscuit mixture and smooth over evenly. Decorate with melted white chocolate if desired.
  • Leave to set in the fridge for at least 2 hours but ideally over night before cutting into individual portions.